To make the brown butter cheese sauce, place the butter in a saucepan over high heat while whisking often. Heat while whisking often until the butter froths up and brown flecks appear.
2
Lower heat to low. Add the cheddar and broth. Whisk until cheese is melted. Use a stick blender (or place into a blender) and purée until smooth.
3
Store extras in airtight container in the fridge for up to 5 days. Can be served chilled.