When I made pretzels last week, I served them with Rhubarb Mustard and Pretzel Cheese Sauce. I wasn’t very excited about the recipe that was part of the epicurious pretzel recipe and went looking for something that was more exciting. I came across this recipe from the Smells Like Home web site and decided to go with this. It turned out great and complemented the pretzel bites well. I would recommend, however, that you use fresh grated cheese, as opposed to buying the pre-packaged pretzel dip. Even better, I used the leftover cheese sauce to make macaroni and cheese with some leftover pasta I had!
Pretzel Cheese Sauce
2 Tbsp unsalted butter
2 Tbsp flour
1 c milk
8 oz extra sharp cheddar cheese, shredded
Melt the butter in a small saucepan on the stovetop and whisk in the flour, cooking for 30 seconds, whisking constantly.
Slowly whisk in the milk until no lumps of flour remain. Bring the milk to a simmer over medium heat until it thickens. Remove the pan from the stove and stir in the shredded cheese until it melts. Taste it and consider adding some salt.