Make the Roux:

In a saucepan, melt butter over medium heat.

Add flour and whisk constantly for 1–2 minutes, until the mixture is bubbly and golden (this cooks out the raw flour taste).

Add Milk:

Slowly pour in the milk, whisking constantly to avoid lumps.

Cook for 3–4 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.

Add Cheese:

Reduce heat to low and stir in shredded cheddar and Monterey Jack cheese until melted and smooth.

Add garlic powder, smoked paprika, salt, and pepper.

Adjust Consistency:

If the sauce is too thick, add a splash of milk and stir until desired consistency is reached.

For a little heat, add a splash of hot sauce.

Serve:

Drizzle the warm cheese sauce over crispy fries, nachos, or baked potatoes.

Garnish with chopped green onions, bacon bits, or a sprinkle of paprika for extra flair.