#nacho cheese recipe

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Nacho Cheese Sauce Recipe

Have you ever wanted to make your own cheese sauce, so you too can enjoy nacho, just like our favorite goats? … Or, so you can really just enjoy cheese sauce and nachos in general?

Then look no further! I’ve made a personal cheese sauce recipe, with help from my step-father, and I’ll happily share it with you. So, gather your ingredients and remember to look out for Alexis. We all know she has a habit of nacho-thievery and hoarding…

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Ingredients:

*Butter

*Flour

*Shredded Cheese, your choice on what kind (I recommend sharp cheddar, to make the next ingredient a better complementor!) 

*Apple Cider Vinegar

*Milk, your call again-- including powdered or natural (make it a larger amount than your prepared cheese, just to be safe)

*Optional: Jalapenos, Beef, whatever you want to add on if you want more than cheese…

-Note: I recommend at least one cup of cheese, and thus one tablespoon of butter and flour, if you’re going for one simple bowl or plate. If you’re planning on making multiple plates/bowls or a larger portion for yourself, it’ll be easiest to keep it on a “1 ‘Cheese’ cup per 1 ‘Flour/Butter’ Tablespoon” basis.

Directions:

1. Depending on how much you want, prepare either a frying pan or sauce pot. If it’s just a single serving of nachos or a basic cup of cheese, then go ahead and use a pan. Set it to low heat, as to avoid potentially burning/curdling the cheese.

2. Apply your amount of butter, letting it melt thoroughly and coat the entire appliance. Apply your amount of flour next, stirring it together. It will appear clumpy and all, as you’ve yet to add the milk. A rubber spatula is advised as your stirring tool, since it’ll also make it easier to scoop off any cheese from the inner sides of your pan/pot.

3. Begin adding milk. Do NOT get cocky, as too much milk will turn it into a dip or full-on soup instead. Pour slowly and mix it, and only add more milk until you finally have the appropriate and smooth roux for the cheese. You’ll know it’s ready when you see it, since the buttery/floury clumps will essentially become a flimsy and liquid pancake.

**Note: you NEED the roux, when it comes to melting the cheese. Without it, the cheese will clump up and be hardened, so it’s very vital you increase any butter/flour amounts to better suit higher cheese inclusion.

4. When the roux seems ready, add cheese-- slowly and reasonably. Adding too much cheese at once can risk it being improperly melted and thus cause clumps. Try sprinkling the cheese around, from a measuring cup ideally, then stir that amount into a melted state. Repeat until all desired cheese has been melted.

5. If done right, you’ll be looking at a melted and smooth, creamy-looking puddle of your desired sauce. Now’s the ideal time to throw in whatever other ingredients you desire, alongside the apple cider vinegar. It’s your call on how much you want in the sauce, but ensure you can at least taste said vinegar a little because the sour ting compliments the cheese nicely-- especially sharp cheddar.

6. Either pour the cheese over some chips or just keep the prepared cheese separate for “dipping nachos.” Make sure to scrape off the stubborn goop that wants to remain inside the cookware-- and especially start washing and soaking the pot/pan! You don’t want to struggle with dried cheese sauce.

Then, voila, you’ve got your own brand of nachos! Now, you can play Corn Kidz 64 while keeping your energy up properly, or having nachos to experience other entertainment with or just as a lone snack/meal.

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