4 tbsp    Flour

4 tbsp    Butter

2 cups   Milk

1 lb.        Cheese, shredded

1 tsp      Hot Sauce

1 tsp      Paprika (Smoked, Sweet or Hot depending on your tastes)

6 tsp      Corn starch with 2 tsp water (mixed into a slurry)

 

The idea here is warm smooth and gooey cheese spread for on top of hamburgers.  I wanted a better version of something like the Arby’s Beef and Cheddar cheese.

The choice of cheese is completely up to you.  The version I just did was half Jarlsberg and half aged cheddar, both cold smoked by our friends Phil and Kristina (thank you again!).

In a medium pot, over medium heat toast the flour for 3-4 minutes.

Add butter, and once melted whisk regularly with flour to create a roux.  Cook for 5 minutes.

Slowly whisk in milk, heat until thick and just bubbling

Whisk in hot sauce and paprika

Off heat, stir in cheese and mix until fully melted

Return to med low heat and whisk until very smooth.  Depending on the cheese used, it will thin up somewhat.  Continue to whisk gently – do not heat too quickly or the sauce may ‘break’.

Once the cheese sauce is gently bubbling, then begin to add the slurry a teaspoon at a time, whisking for a few minutes between additions.  Continue until a smooth thick consistency is reached, a little bit thicker than melted Velveeta or Cheese Whiz (one and only time you will see those two words here)

Remove from heat, serve warmed to 100-125 degrees to be spread on top of a freshly grilled burger patty.