Cheese Sauce For Pretzels

5 from 1 vote

Made with sharp cheddar and evaporated milk, this easy cheese sauce pairs wonderfully with soft pretzels, fresh vegetables, tortilla chips, and much more.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Condiment

Cuisine: American

Keyword: game day, quick

Servings:

Author: Lisa Bass

Ingredients

12 ounces cheddar cheese freshly grated
1 ½ tablespoons cornstarch
1 tablespoon salted butter
2 garlic cloves minced
½ tablespoon spicy brown mustard or dijon
12 ounce can evaporated milk

Instructions

Grate cheddar cheese and add it to a large bowl.
Add the cornstarch and toss until the cheese is completely coated. This keeps the cornstarch from clumping when added to the milk later.
Heat a skillet or saucepan over medium heat. Add the butter. Once melted, add minced garlic cloves and saute for about 2-3 minutes or until fragrant.
Add the mustard and evaporated milk to the skillet, whisking to combine. Bring to a good simmer, stirring often.
Once the mixture is simmering, remove from the heat and whisk in the shredded cheddar cheese a handful at a time until it is completely melted and incorporated.
Serve alongside sourdough pretzels or pretzel bites and enjoy!

Notes

Don't have fresh garlic cloves on hand? No problem. Just sub some garlic powder.
As it cools, you can expect the sauce to thicken. Thin it out by whisking in a bit of milk and gently reheating, if necessary.
Add some green chilies, chili powder, paprika, and a dash of cayenne to spice this up for nachos, burritos, or simply for dipping.
Pour the finished cheese sauce into a small slow cooker to keep warm for longer periods.

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