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Pepper Jack Cheese Sauce with Cauliflower

Pepper Jack Cheese Sauce

This hearty sauce is perfect on steamed or roasted veggies. Serve it as a dip for chips, use it on nachos, or try it with shrimp!
Course Appetizer or Entree
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes


  • heavy sauce pan
  • whisk


  • 1/2 cup unsalted butter
  • 1/2 cup flour I use Wondra because it doesn't get lumpy
  • 3 cups milk
  • 1 tsp dry mustard powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup grated pepper jack cheese
  • 1 cup grated mozzarella cheese


  • Melt the butter in heavy saucepan.
  • If using all purpose flour, stir the flour into the butter first, and then add milk. If using Wondra, stir the Wondra flour into the milk, and then add milk mixture to the butter.
  • Stir in the mustard, salt, and pepper.
  • Stirring constantly over medium heat, cook until the sauce begins to thicken and almost comes to a boil.
  • Add the grated cheeses and slowly stir until the cheese melts and the sauce becomes velvety and smooth.
  • Remove from heat and serve over steamed or roasted vegetables, or use as a dip for chips, shrimp, etc.