Ingredients:

  • 1/4 cup (56g) Ghee
  • 1/4 cup (30g) All-Purpose Flour
  • 3 cups (710ml) Evaporated Milk
  • 1/2 cup (120ml) Heavy Cream
  • 3 cups (340g) Sharp Cheddar Cheese, freshly grated
  • 1 cup (115g) Monterey Jack, freshly grated
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Hot Sauce

Instructions:

  1. Melt the ghee in a heavy-bottomed saucepan over medium heat. Once the ghee is bubbling, whisk in the all-purpose flour.
  2. Continue whisking the flour and ghee for 1–2 minutes to create a blonde roux. It should smell nutty and lose the raw flour scent but do not let it brown.
  3. Lower the heat to medium-low. Slowly pour in the evaporated milk and heavy cream about 1/4 cup at a time, whisking vigorously after each addition to maintain a smooth consistency.
  4. Simmer the mixture for 3–5 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
  5. Remove the pan from the heat entirely. Whisk in the dry mustard, garlic powder, nutmeg, salt, black pepper, and hot sauce.
  6. Slowly fold in the shredded cheddar and Monterey Jack cheese one handful at a time, stirring until the residual heat melts the cheese into a glossy, smooth sauce.