Last Updated on 2 months by Neha Deshmukh

Cheddar Cheese Sauce Recipe – Spicy Indian-Style Dip For Chips

Hey everyone! I’m so excited to share this super easy, incredibly addictive cheddar cheese sauce recipe with you. Seriously, this isn’t your average cheese dip. We’re giving it a little Indian twist with some red chilli powder, and trust me, it takes things to a whole new level. I first made this when I was craving something cheesy and spicy to go with some homemade Italian paratha, and it’s been a family favourite ever since! It’s perfect for movie nights, game days, or just a cozy snack.

Why You’ll Love This Recipe

This cheddar cheese sauce is quick, easy, and bursting with flavour. It’s ready in under 15 minutes, requires minimal ingredients, and is seriously versatile. Plus, the little kick from the chilli powder adds a warmth that’s just so satisfying. It’s a fantastic way to add a bit of Indian flair to your snacking!

Ingredients

Here’s what you’ll need to whip up this delicious dip:

• 1 tbsp butter
• 1 tbsp all-purpose flour
• ?? cup milk (about 240ml)
• ?? cup grated cheddar cheese (about 100g)
• ?? tsp red chilli powder (adjust to your spice preference)
• ?? tsp onion powder or garlic powder (optional)
• ?? bird’s eye chilli (optional, for extra heat)
• ?? lemon juice (about 1 tbsp)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Butter – Type and Quality

I prefer using unsalted butter for this recipe, as it gives you more control over the saltiness of the final sauce. A good quality butter will also add a richer flavour.

All-Purpose Flour – Substitutions for Gluten-Free Options

All-purpose flour helps thicken the sauce. If you’re gluten-free, you can easily substitute it with a gluten-free all-purpose blend or cornstarch (use about 1.5 tbsp cornstarch for 1 tbsp flour).

Milk – Full Fat vs. Low Fat, Regional Milk Variations

Full-fat milk will give you the creamiest, richest sauce. However, you can use low-fat milk if you prefer – it just might be a little less decadent. In India, you could even experiment with a mix of milk and a little khoya (dried evaporated milk) for an extra luxurious texture!

Cheddar Cheese – Choosing the Right Cheddar, Regional Cheese Options

Sharp cheddar cheese provides the best flavour, but mild or medium cheddar will also work. Pre-shredded cheese is convenient, but grating your own cheese melts more smoothly. If you’re feeling adventurous, try blending in a little bit of local Indian cheese like paneer for a unique twist!

Red Chilli Powder – Varieties and Spice Levels (Kashmiri, Byadagi, etc.)

This is where you can really customize the heat! Kashmiri chilli powder adds a beautiful colour and mild spice. Byadagi chilli powder is another good option for colour and mild heat. For a more intense kick, use a spicier variety like cayenne pepper.

Bird’s Eye Chilli – Heat Level and Substitutions

Bird’s eye chillies are hot! Use them sparingly, or substitute with a milder chilli like a jalapeño, finely chopped.

Lemon Juice – Fresh vs. Bottled

Freshly squeezed lemon juice is always best for its bright, zesty flavour. But bottled lemon juice will work in a pinch.

Onion/Garlic Powder – Flavor Profiles

These are optional, but they add a lovely depth of flavour. I personally love a touch of garlic powder!

Salt – Types and Usage

I recommend using fine sea salt. Always add salt gradually and taste as you go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by melting the butter in a saucepan over low heat.
2. Add the all-purpose flour and whisk constantly for about a minute or two. You want to cook out the raw flour smell – this is important!
3. Gradually pour in the milk, whisking continuously to prevent any lumps from forming. Keep the heat low and be patient.
4. Add the red chilli powder and onion/garlic powder (if using). Stir well to combine.
5. Bring the mixture to a gentle boil on medium-low heat, stirring constantly. It will start to thicken.
6. Remove the pan from the heat. Add the grated cheddar cheese and stir until it’s completely melted and the sauce is smooth and creamy.
7. Stir in the lemon juice and season with salt to taste. Don’t be afraid to add a little more chilli powder if you like it extra spicy!

Expert Tips

• Low and Slow: Keep the heat low throughout the process to prevent the sauce from scorching.
• Whisk, Whisk, Whisk: Constant whisking is key to a smooth, lump-free sauce.
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s spice tolerance is different!

Variations

Let’s get creative!

Vegan Cheddar Cheese Sauce

Use a vegan butter and a good quality vegan cheddar cheese alternative. Nutritional yeast can also add a cheesy flavour. My friend Priya swears by adding a tablespoon of cashew cream for extra richness!

Gluten-Free Cheddar Cheese Sauce

As mentioned earlier, simply substitute the all-purpose flour with a gluten-free blend or cornstarch.

Spice Level Adjustments – Mild, Medium, Hot

Adjust the amount of red chilli powder and bird’s eye chilli to control the heat. For mild, use just Kashmiri chilli powder. For hot, add a pinch of cayenne pepper!

Festival Adaptations – Game Day, Parties

Serve this sauce with a variety of dippers for a fun party spread.

Serving Suggestions

This cheese sauce is incredibly versatile! Here are a few ideas:

• Tortilla chips
• Crackers
• Italian paratha (my personal favourite!)
• Vegetable sticks (broccoli, carrots, celery)
• Nachos
• Even drizzled over baked potatoes!

Garnish with chopped chillies or fresh herbs like coriander for a pop of colour.

Storage Instructions

Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore its creamy consistency.

FAQs

Let’s answer some common questions:

What kind of cheese works best in this sauce?
Sharp cheddar provides the most flavour, but you can use mild or medium cheddar if you prefer.

Can I make this sauce ahead of time?
Yes, you can make it a few hours ahead of time. Store it in the refrigerator and reheat gently before serving.

How can I adjust the thickness of the sauce?
If the sauce is too thick, add a little more milk. If it’s too thin, whisk in a tiny bit more flour (mixed with a little cold milk to form a slurry).

What are some other ways to spice up this cheese sauce?
Try adding a pinch of smoked paprika, a dash of hot sauce, or some finely chopped jalapeños.

Can I use a different type of flour?
Yes, you can experiment with different flours, but all-purpose flour works best for achieving the right consistency.