1 red onion
4 ounces butter
¼ cup garlic cloves, fresh and peeled
¾ cup ap flour
1 teaspoon white pepper
2 chipotle peppers and 1 tbsp of adobo sauce from the can
½ quart heavy whipping cream
1 quart milk
About 1 ¼ tbsp salt
½ cup cambozola cheese with rind left on,
2.5 ounces crumbled cotija
4 ounces shredded smoked cheddar
2 ounces smoked gouda, shredded
2 ounces white cheddar, shredded
1 ounce grated pecorino romano
½ cup mozzarella cheese, shredded
Place a large, thick rimmed, stock pot or dutch oven over medium-low heat.
Add butter, onion and garlic. Sauté until the butter is fully melted and the onion begins to become translucent; the garlic fragrant. It's important that the butter doesn't begin to develop any color, lower the heat if the butter begins to brown.
Once the onions and garlic are cooked add the flour, chipotle peppers and adobo, and the white pepper scraping and mixing until they form together in a paste resembling a clumpy dough. This is the roux, or thickening agent of the sauce. If it is still wet add more flour, if it is really flakey and clumpy add a bit of blended oil.
Keep the roux moving, stirring for about two minutes, again trying not to develop color in it. It needs to stay decently blonde.
After toasting the roux for 2-3 minutes add in the milk and the cream.
Keep stirring it and once it is warm, about 110°F or so, use an immersion blender to blend together the sauce if you have one. However, a whisk is perfectly fine.
Once blended this is essentially a béchamel of sorts; one of the 5 french mother sauces.
Now we have to add the cheese to turn it into a mornay, essentially a queso. Keep cooking the sauce over lower heat until it has thickened. Add in the cheese and stick blend again. Once everything is homogenous taste the queso and add salt to flavor.
Serve in a large bowl with your favorite chips, or use as a sauce for pasta such as homemade mac and cheese.