Start by pouring 1 cup of milk and 2 tablespoons of canned chipotle chiles into a blender. Blend on high speed until smooth and creamy, about 30 seconds. Set aside.

In a heavy saucepan, melt 2 tablespoons of butter over medium heat, making sure it doesn’t brown. Gradually whisk in 2 tablespoons of all-purpose flour and stir for about 2 minutes until slightly golden.

Gradually add half of the chipotle milk mixture to the roux while whisking vigorously. Continue stirring for about 3-4 minutes until the sauce thickens and bubbles gently.

Lower the heat and add 1 cup of sharp cheddar cheese along with 1 teaspoon of dry mustard. Whisk continuously for about 2-3 minutes until the cheese is melted and the sauce is smooth.

Serve over warm vegetables, drizzle on nachos, or use as a dip at gatherings.