Ingredients
1/2 stick (4 tablespoons) unsalted butter
1/3 cup unbleached all-purpose flour
3 cups milk
14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle-chile powder
1/8 teaspoon garlic powder
Preparation
Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
