First, make sure your cheddar cheese is freshly shredded and ready to go. Set aside for step 4.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.

In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.

One at a time, whisk in the remaining ingredients.

Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove, but will begin to thicken after a few minutes. It’s delicious warm or room temperature.

Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.