INGREDIENTS

FOR THE ROUX:

• 2 Tablespoons coconut oil
• 1/4 cup all-purpose flour

FOR THE BECHAMEL:

• 3 cups half-and-half

PULLING IT ALL TOGETHER:

• 2 teaspoons Ace Kickstart®
• 4 oz Parmesan cheese, freshly grated
• 4 oz Gruyère cheese, freshly grated
• 4 jalapeño chiles, stemmed, seeded, diced
• chives for garnish

LET’S GET COOKING

1. Add the oil to a Dutch oven and heat over medium-high heat.  Once it’s melted, add the flour and stir constantly, browning it until it forms a blonde roux.
2. Once the roux is formed, slowly add the half-and-half while mixing well to avoid clumps.
3. Lower the heat immediately and simmer for 30 mins or until it coats the back of a spoon well.
4. Add the cheese and stir until it’s all creamy and well-melted.
5. Remove from the heat, garnish as desired, and serve immediately.
6. Can be gently reheated in the microwave.