This cheddar plunge resembles an adult rendition of those nachos you used to arrange at snack bars at games, however it's made with genuine fixings and is far progressively tasty. All things considered, we're discussing the ruler of Flavortown here. To make the best cheddar sauce, Guy recommends, "The thing to recall when making Super Melty Cheese is don't surge it. A little roux with some flour and spread. Into there, [whisk] a little milk. You have yourself a pleasant base. Gradually at a low-to-medium temperature, begin mixing in disintegrated or destroyed cheddar. A little gouda, a little provolone, a little cheddar, a little parm. Keep it warm in a twofold heater."
You can utilize your preferred cheeses for this formula. Pursue the estimations beneath, and don't hesitate to supplant any of the cheeses with your top picks, similar to pepper jack, monterey jack, white cheddar, mozzarella, provolone, or even Velveeta.
On the off chance that the cheddar sauce takes care of a lot before the cheddar dissolves totally, Guy prescribes adding a little water to make the sauce smooth.
INGREDIENTS:
4 tablespoons unsalted butter
6 tablespoons flour
2 cups whole milk
1 teaspoon kosher salt
4 ounces cheddar cheese, grated
2 ounces smoked gouda cheese, grated
2 ounces parmesan cheese, grated
DIRECTIONS:
In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk.
Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes.
Add the salt, followed by the cheeses, adding a handful at a time, and whisk until the cheese has melted and the mixture is smooth. Keep warm until ready to use.
