I understand that it may seem strange to share my homemade Nacho Cheese Sauce recipe the day after the super bowl. However, the motivation behind creating this sauce has nothing to do with the event itself, but rather stems from the fact that I’ve had an incredibly challenging week. After experiencing a string of unfortunate events and encountering two failed recipe attempts, I reached a point of frustration and surrender, simply craving some chips and nacho cheese.
Please refrain from passing judgment. Nacho cheese dip possesses immense power.
NO Processed Cheese, Please
Instead of impulsively purchasing a gelatinous block of Velveeta, I opted to create my own nacho cheese sauce using genuine and uncomplicated ingredients. Much to my astonishment (and possibly my disadvantage), this homemade recipe using real cheddar cheese turned out to be remarkably quick and effortless to prepare.
Spice it Up!
The nacho cheese recipe provided is a simple foundation for making nacho cheese, and it can be tailored or enhanced in numerous ways. For instance, you can replace half of the cheddar cheese with pepper jack for added flavor, or incorporate a 4oz. can of diced green chiles. Feel free to experiment with the seasonings by including a dash of garlic powder, cumin, or even cayenne pepper. Additionally, you can mix in some sliced green onions or a drained can of Rotel tomatoes. The possibilities for customization are endless, allowing you to truly enjoy the process.
Tips for Cheese Sauce Success
To ensure the success of your homemade nacho cheese recipe, consider these helpful tips:
Are you a beginner with cheese sauce? Give our no-roux Easy Cheese Sauce a try! It effortlessly melts together in minutes and is guaranteed to be fool-proof!
How to Make Nacho Cheese – Step by Step Photos
To begin, put 2 tablespoons of butter and 2 tablespoons of flour into a small saucepot.
Place the flour and butter on a medium flame and heat them up, whisking until they turn bubbly and foamy. Keep whisking for approximately 60 seconds. This concoction is referred to as a “roux” and serves as the thickening agent for your sauce. Allowing the roux to cook for about a minute lightly toasts the flour and eliminates that unpleasant raw flour taste. However, it is essential to keep it in its “blonde” state, so if it starts browning, take it off the heat.
Add one cup of whole milk to the mixture and whisk it in. Increase the heat slightly and allow it to come to a simmer while whisking frequently. Due to the small amount, it should reach a simmer rapidly, typically within a minute.
Once the milk starts simmering, it will gradually thicken. When it reaches a consistency where it can coat a spoon similar to the photo, you can turn off the heat.
Gradually incorporate 6oz. (or approximately 1.5 cups) of shredded medium cheddar into the sauce, whisking in one handful at a time until fully melted. If necessary, place the pot back on low heat to aid in melting, although the remaining heat should suffice for the task.
In conclusion, add 1/4 tsp of salt and 1/4 tsp of chili powder to the nacho cheese sauce for seasoning.
Give the nacho cheese sauce a try and make any necessary adjustments to the seasonings. And voila! You now possess an authentic ingredient, truly delightful, homemade nacho cheese dip.
This post has the potential to drastically impact your life, either for the better or worse, or perhaps even a combination of both.
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