INGREDIENTS
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2 tablespoons Cabot Unsalted Butter
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2 tablespoons King Arthur All-Purpose Flour
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1 1/4 cup fat-free or regular milk
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1/4 teaspoon salt
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1/4 teaspoon pepper (white pepper if desired)
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1/4 teaspoon garlic powder
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1/2 teaspoon chili powder
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1/2 teaspoon ground cumin
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6 ounces of Cabot Pepper Jack, shredded (about 1 1/2 cups)
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2 tablespoons chopped pickled jalapeno