Ingredients
4 tablespoons Butter
1/2 cup Onion, diced
3 pieces Jalapeno peppers, finely diced
2 cloves Garlic cloves, finely chopped
4 tablespoons Flour
2 1/2 cups Milk
3 cups Sharp Cheddar cheese, coarsely grated
1/2 cup Cilantro leaves, fresh, chopped
To taste Salt
Preparation
Melt butter in a medium saucepan over medium heat.
Add onions, jalapenos, and garlic and stir until vegetables are softened.
Add flour and stir to make a roux.
Slowly add milk and stir until you have a smooth sauce.
You might have to add more milk or less (but this recipe format is annoyingly inflexible; it does not allow one to write, say “2 1/2 - 3 cups milk” or “to taste”
Add grated cheese and stir sauce until desired thickness. Do NOT overheat (over 160F) or the sauce will curdle.
