Step 1

Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.

Step 2

Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.

Step 3

Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.

Step 4

Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.

Step 5

Bring to a boil, then reduce to a simmer. Add the cayenne, hot sauce, and paprika.

Step 6

Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese and stir continuously until melted and smooth.

Step 7

Serve immediately with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.