Nacho cheese dip - version 2

Fondue on the photo: Tapas Fondue Bianco

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of flour
• 250 ml whole milk
• 170 g cheddar (shredded)
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder

Preparation

1. Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
2. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. Allow the mixture to thicken and turn the heat to low
3. Stir in the shredded cheddar, one handful at a time, until melted into the sauce, turn off the heat.
4. Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed.
5. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.