What I love most about this recipe is that it makes me feel like the culinary queen I’m not. Why? Because its simplicity makes it easy to execute and has made it so I’m the kind of person who can “whip up a cheese sauce” at the drop of a hat.
There’s something sophisticated and satisfying about whisking milk, butter, and flour to make a roux, and adding cheese and hot sauce makes the experience feel decadent.
This tasty, versatile, and reheatable sauce can top tater tot nachos, veggies, burgers, chicken wings, and anything else you deem worthy of being slathered in cheese. (Or, if you’re like my kid, you’ll want to eat the “cheese soup” on its own with a spoon.)
