1/4 cup of butter
3tbsp all purpose flour
1/8 tsp dry mustard
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp garlic
1/8 tsp cayenne pepper
1/8 tsp smoked paprika
1/8 tsp smoked paprika
2 cups milk
2cups (8 oz) cheddar cheese
1 package of cream cheese
1/2 can of ro-tel or tomato, onion and pepper mixture.
In medium sauce pan melt butter blend in flour and seasonings. Should be smooth and bubbly. Gradually add milk blending out all the lumps. Cook and stir over until medium heat until mixture boils; simmer 1 minute stirring constantly. Gradually mix in cheddar cheese alternate with tomato and pepper mixture. Add cream cheese in chunks and mix till melted and gooey. Serve immediately or keep warm in a crock pot. Can be stored in fridge and reheated. Comes out creamy and smooth and stays creamy and smooth.
