Chickie and Petes Cheese Sauce Recipe: Game Night Mvp
Calories: 59kcal
Ingredients
- 2 cup shredded sharp cheddar
- 1/2 cup Monterey Jack or mild cheddar for creaminess
- 1 cup milk (whole milk preferred, but 2% works too)
- 2 tbsp cream cheese (optional, for extra silk)
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tbsp garlic powder
- 1/4 tbsp paprika (optional for color and kick)
- Salt and black pepper to taste
- 1/2 cup shredded cooked chicken
Instructions
- Melt butter in a saucepan over medium heat. Don’t rush; butter wants to melt at its own chill pace.
- Whisk in flour to make a smooth paste. This is your roux—no lumps allowed. Keep whisking for about a minute until it smells lightly toasty.
- Slowly pour in milk, whisking constantly. You’re aiming for a silky, light texture; think “pourable sunshine,” not curdled horror.
- Stir in cream cheese (if using) and garlic powder. Let it melt and mingle with the milk.
- Lower heat and add cheddar cheeses a handful at a time, stirring until melted and smooth. Don’t rush this—melting cheese properly is an art, not a sprint.
- Season with salt, pepper, paprika, and a dash of hot sauce or mustard if you like a lil’ kick. Taste and adjust—this sauce wears the crown in the room, so tune it.
- If you’re adding chicken, fold in the cooked chicken bites once the sauce is glossy and velvety. Heat through for a minute or two.
- Serve warm with your favorite dippers. If it sits too long, give it a quick whisk to reclaim the gloss.