Cheesy Hot Sauce
Get ready to spice up snack time with Cheesy Hot Sauce, a velvety smooth cheese sauce that combines the bold kick of your favorite hot sauce with the rich creaminess of sharp cheddar and Monterey Jack. Perfect as a dip, drizzle, or topping, this versatile sauce is infused with layers of flavor from garlic powder, smoked paprika, and a hint of black pepper. Made in just 15 minutes, it’s ultra-easy to whip up, thanks to a quick roux-based base and a seamless melt of cheeses. Whether you’re elevating tacos, burgers, nachos, or even roasted vegetables, this irresistibly cheesy and spicy sauce is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded
- 2 tablespoons hot sauce (e.g., Frank's Red Hot or your favorite brand)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, melt the butter over medium heat until fully melted and slightly bubbly, about 1 minute.
Whisk in the flour, stirring constantly to make a smooth paste (a roux). Continue cooking for about 1-2 minutes to remove the raw flour taste, but do not let it brown.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook the mixture for 3-4 minutes, or until it begins to thicken slightly.
Reduce the heat to low and add the shredded cheddar cheese and Monterey Jack cheese a handful at a time. Stir gently until the cheeses are completely melted and the sauce is smooth.
Stir in the hot sauce, garlic powder, smoked paprika, salt, and black pepper. Continue to cook for 1-2 minutes, allowing the flavors to meld together.
Taste and adjust seasonings, adding more hot sauce for extra heat or more cheese for additional creaminess if desired.
Remove the sauce from heat, and serve immediately as a dip, drizzle, or topping for dishes like nachos, burgers, tacos, or roasted vegetables.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 11.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1514 mg | 116% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
