Melt the butter in a medium saucepan over medium-high heat.
Wisk in the flour and cook for about 1 minute. The flour-butter mixture will be bubbling. When the flour is blended in completely then you know you are ready for the next step.
Slowly whisk in the milk. Whisk the white pepper, onion powder, garlic powder, and nutmeg.
Lower the temperature to medium-low heat and whisk in the extra-sharp cheddar cheese.
Turn off your heat and serve.
Video
Notes
Have the ingredients prepped and measured. The recipe moves fast and it will be easier if all the ingredients are measured and ready to use.The cheese will become clumpy or stringy if it gets too hot. Add the cheese at the very end then immediately remove the pot from the heat.Make-ahead tip: Cheese sauce can be stored in an airtight container and kept refrigerated for up to 2 days. Reheat in the microwave in 30-second intervals until heated through.Makes about 1.5 cups.