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As opposed to going thoroughly insane and purchasing a thick square of Velveeta, I chose to attempt to make the nacho cheddar sauce myself, with genuine, basic fixings. Incredibly (and most likely to my impediment), Nacho Cheese Sauce made with genuine cheddar is very quick and simple to make.
The formula underneath is the essential adaptation of nacho cheddar sauce, which you can alter or adorn a wide range of ways. Have a go at substituting half of the cheddar with pepper jack, or mixing in a 4oz. container of diced green chiles. Test with the seasonings by including a touch of garlic powder, cumin, or even cayenne pepper. Mix in a couple of cut green onions, or a container of Rotel tomatoes (depleted). You can truly mess around with this one.
This rich and tart nacho cheddar sauce just takes around 5 minutes to make and uses just genuine, straightforward fixings.
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup whole milk
- 6 oz. medium cheddar, shredded (about 1.5 cups)
- 1/4 tsp salt
- 1/4 tsp chili powder
INSTRUCTIONS
- Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
- Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
- Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
- Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
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