Butter & Flour: Start with room-temperature butter for easier melting. Measure your flour accurately to avoid a too thick or too runny roux.

Cheese: Shred your cheese from blocks for smoother melting; pre-shredded cheeses often contain additives that can affect texture.

Roux Creation: In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, whisking continuously to avoid lumps. Cook this mixture for about 2 minutes until it's a pale golden color, smelling slightly nutty. This roux will thicken your dip without adding flavor.

Incorporate Milk: Slowly add the milk to the roux while continuously whisking. This gradual addition ensures the milk integrates smoothly, preventing lumps. Increase the heat slightly to bring the mixture to a gentle simmer. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Seasoning: Lower the heat to medium-low. Stir in the Dijon mustard, garlic powder, a pinch of salt, and pepper to taste. If using, add the smoked paprika now for a hint of smokiness. Simmer on low for 2-3 minutes, stirring occasionally, allowing the flavors to meld.

Cheese Melting: Turn the heat down to the lowest setting. Add the shredded cheese gradually, about a handful at a time, while stirring gently. Wait until each addition is completely melted before adding the next. This patience ensures a smooth, creamy texture without the cheese seizing or becoming oily.

Final Adjustments: Once all the cheese has melted and the dip is smooth, stir in the Worcestershire sauce for depth of flavor. Taste the dip and adjust the seasoning with more salt or pepper if needed.

Serving: Transfer the cheese dip to a pre-warmed bowl to help maintain its temperature. Serve immediately with Plum Creek Soft Pretzels for dipping. For an added touch, garnish with a light sprinkle of paprika or chopped parsley.