- 125g grated cheddar cheese
- 1 tbsp cornflour
- 1 tbsp mustard powder or mustard
- 250ml milk
- 2 tbsp cream cheese
- 4 tsp hot sauce (or to your heat tolerance)
- 2 jalapeños finely chopped
- salt and pepper to taste
Mix together the cheese, cornflour and mustard powder in a heatproof bowl
Put the milk in a saucepan and just bring to the boil and then remove from heat. Stir 5 tablespoons of hot milk into the cheese mixture and blend well
When blended, put the cheese mix into the saucepan with remaining milk and whisk together.
Bring it all back to the boil then reduce the heat and simmer for 5 minutes, whisking frequently.
Remove from the heat and stir in the cream cheese and hot sauce. Add salt and pepper if required and then stir in the chopped jalapeños
Top with some more jalapeños and serve with your favourite corn chips or veggies
Makes about 300-350ml
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