I do not recommend freezing this cheese dip recipe as the texture from frozen will be different as well as the flavor. The cheese sauce will harden as it sits, so I recommend adding a small amount of milk when reheating the sauce to thin it back out and make it smooth and creamy again. Store the leftovers in an air tight container in the refrigerator for up to 1 week.
Serve with Chips – These are great with pretzels, but we also love it drizzled over fritos, spicy chips, or tortilla chips. We just love them because it keeps the dip warm and smooth. Crock Pot– Normally we will make this dip in the double boiler, and then we like to keep it warm in a mini dipper crockpot. Mustard cheese dip: Add a Tablespoon or two of mustard. It will go much smoother and will melt more evenly. Now if you are going to make a big batch, I highly recommend a double boiler to melt your cheese. Add a dash of hot sauce or cayenne pepper if you like things spicy. I would start with a tablespoon when you add the shredded cheese. You can add cream cheese to the mixture for a richer consistency. If the cheese sauce is too thick, add in more milk gradually until the cheese sauce is the consistency that you prefer. No matter what type of cheese you use for this recipe, I recommend shredding it yourself so that it melts evenly. Generally, I make it with cheddar cheese for more of a traditional flavor but this recipe would be great with white cheddar, Monterey Jack or Pepper Jack Cheese as well for a little kick. Yes, you can make this recipe with your favorite type of cheese to make this recipe your own. Can you use different type of cheese for this recipe? Simply substitute half of the milk with your favorite beer. You an also make an easy beer cheese dip with this recipe. The cheese sauce is best served right away with your favorite soft pretzels or soft pretzel Bites. Whisk this all together, stirring constantly, until the cheese has completely melted and the mixture is smooth. Now, remove from heat and add the cheese and salt. Let this mixture cook uncovered until it has thickend. Next, gradually add the milk and whisk. Second, whisk in the flour and keep whisking for about a minute until a thick paste forms. First, melt the butter in a saucepan over medium heat. Salt – Don’t skip the salt as it brings out the flavor in all the other ingredients. I recommend shredding your own cheese so that this cheese dip is creamy and smooth. Shredded Cheddar Cheese – I like to use sharp cheddar cheese. Heavy whip will also work in this recipe. Whole Milk – I have found that whole milk works the best but you can use low fat if that’s all you have on hand. Flour – I use unbleached all purpose flour. Butter – Either unsalted or salted butter works for this recipe. It should only take about 3-5 minutes for the cheese to completely melt. Stir the cheese until it’s completely melted and smooth. Carefully place the cheese in the pan and stir it into the rest of the ingredients. Place the pan on an unused eye on your stove or on another heat-safe surface. Fat: Cheeses also melt better when they’re higher in fat. A cheese with more moisture will also have more loosely packed milk proteins, which separate more easily when heated. The first - and perhaps the most important - is moisture. Moisture: A cheese’s ability to melt well depends on a number of factors. 
While you can melt cheese in a microwave, especially if you’re strapped for time, you have more control when melting on the stove and can more easily avoid burning the cheese and reduce the risk of your sauce having an unappealing texture. Our recommended way to melt cheddar is the tried-and-true stovetop method.
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