prep: 10 minutes
cook: under 10 minutes
cool: none
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2½ cups milk
6 ounces cream cheese, at room temperature
4 ounces Cheddar cheese, grated (about 1 cup)
2 ounces Gouda cheese, shredded (about ½ cup)
2 teaspoons whole-grain mustard
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. In a medium saucepan, melt the butter over medium heat until it bubbles. Add the flour and whisk constantly until well combined. Whisk and cook until thickened, to make a roux, 1 to 2 minutes.
2. Remove from the heat and add the milk. Whisk well. Return to the heat and cook, whisking constantly, until the mixture begins to thicken and will coat the back of a spoon, 4 to 5 minutes.
3. Add the cream cheese, Cheddar, and Gouda and stir until melted. Stir in the mustard, paprika, cayenne (if using), salt, and black pepper and serve immediately.
4. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a small saucepan over medium heat, whisking slowly. Add a teaspoon of milk at a time to thin it out if needed.
Makes 4 cups, to serve 16