Want a great hot cheese sauce to add to your recipe collection? Try this Hot & Smoky Cheddar Cheese sauce – we promise you won’t be disappointed! Cabot Hot Habanero Cheddar and smoked paprika combine perfectly, resulting in a wonderfully rich, smoky cheese sauce you’ll love. Make, enjoy, and then share this recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make this hot cheese sauce, you’ll start by melting 2 tablespoons of Cabot Unsalted Butter in a saucepan over medium heat. Stir in flour to make a roux and then whisk in milk until smooth. Add in salt, pepper, and garlic powder, and increase heat to medium-high. Bring to a simmer, stirring constantly for about 2 to 4 minutes, until the mixture thickens. Remove from heat, stir in cheese and smoked paprika until smooth, and it’s all set to enjoy. This sauce is a great accompaniment to mashed potatoes, onion rings, and fries, and is especially delicious served over pork chops or on a burger!
Not feeling the heat? You can always make a milder version by using ¾ cup of Hot Habanero Cheddar and ¾ cup of Seriously Sharp Cheddar instead of all hot habanero cheddar. While we don’t think you’ll have any leftovers of this sauce, it does refrigerate well if you do.
If you loved this recipe, we think you’ll also love our Jalapeno Cheese Sauce recipe, which uses Cabot Pepper Jack and pickled jalapeno! Cabot is a cooperative of over 800 farm families who all work diligently to produce only the highest quality products. We’d love for you to share your thoughts about this hot and smoky cheddar cheese sauce with us. If you could rate and review the recipe once you’ve tried it, we’d really appreciate it!
2 tablespoons Cabot Unsalted Butter
2 tablespoons King Arthur All-Purpose Flour
1¼ cups fat-free or regular milk
¼ teaspoon salt
¼ teaspoon pepper (white pepper if desired)
¼ teaspoon garlic powder
6 ounces of Cabot Hot Habanero Cheddar, shredded (about 1½ cups)
1½ teaspoons smoked paprika
MELT butter in a medium saucepan over medium heat. Add flour, and stir to make a roux.
WHISK in milk, and whisk until smooth, scraping roux out of the corners of the saucepan with a heat-proof spatula if necessary. Add salt, pepper and garlic powder and increase heat to medium high. Bring to a simmer, stirring constantly until the mixture thickens, 2 to 4 minutes.
REMOVE from heat and stir in cheese and smoked paprika. Stir until smooth. Try this over mashed potatoes and pork chops.
Recipe courtesy of Katie Webster.
Delicious and creamy and the perfect kick! Love a good spicy cheese sauce.