Serves 6-8
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To serve:

  1. Melt the butter in a pot over a medium heat. Cook the shallots, garlic and jalapeño for 3-4 minutes to soften, then add the cream.
  2. Whisk in the cornflour and allow the mixture to come to a simmer, then reduce the temperature to medium-low. Stir in the cream cheese and mustard.
  3. Slowly start adding the grated cheese by the handful, stirring until the cheese melts and the sauce comes together. Serve immediately, or keep warm in a fondue pot.

Nutrition Facts

Per serving: 176kcals, 12.4g fat (7.7g saturated), 3.8g carbs, 1.1g sugars, 12.3g protein, 0g fibre, 0.353g sodium

Use any variety of good melting cheese you like: for example, if you enjoy a smoky flavour, try replacing half of the cheese with smoked Cheddar. If you prefer your cheese sauce a little thinner, simply add another splash of cream or milk.