Place small pot over medium-low heat. Once hot, add 2T butter, 2T whole wheat flour, and optional ½-1 teaspoon smoked paprika. Whisk together until it becomes a paste, about 1-2 minutes
Whisk in 1 c milk. Whisk until smooth and thickened, about 1 minute, add salt. Remove from heat once incorporated.
Add 2 c cheese, and continue to whisk until well combined, and smooth. About 2-3 minutes. Pour into bowl, top with salsa or sliced jalapenos, and serve with chips and veggies.
Video
Notes
Swap the whole wheat flour for white flour if that's all you have
Make sure to stir continually (and don't leave it!) so paste doesn't get clumpy or burned
You'll be ready to remove the roux from the burner once it's all smooth, incorporated, and medium bubbles are forming (about ½ inch in diameter)
Level up your queso dip with sliced jalapenos or salsa. Serve with chips &/or vegetables