Sort ingredients
quebrar77
QR Code
Listen
Pdf
Shred the cheddar cheese. Set aside.
Melt the butter in a saucepan over medium-low heat.
In a small bowl or measuring cup, whisk together the sourdough discard and milk until smooth and fully combined. If your discard is cold, it may be harder to incorporate into the milk. If needed, use a blender to mix until completely smooth.
Slowly pour the milk mixture into the melted butter, whisking continuously over medium-low heat. Continue whisking for 2–3 minutes, until the sauce thickens to a gravy-like consistency and coats the back of a spoon.
Remove the pan from the heat. Add the shredded cheese a handful at a time, whisking after each addition until fully melted and smooth. Stir in the salt and a dash of hot sauce, if using. Serve immediately.
The cheese sauce can also be transferred to a slow cooker on the Warm setting to keep the sauce warm for serving. Stir occasionally and add a splash of milk if needed to maintain a smooth consistency. You can also gently reheat the sauce over low heat as needed.