It has a luscious, smooth and melty texture as long as it’s warm, but if you let it cool, you’ll need to reheat it to get that flowy texture again. Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com | Trellis Framework by Mediavine, What is the best cheese for nacho cheese sauce, 30 Minute Sweet Potato Refried Bean Nachos, 30 minute sweet potato refried bean nachos, Heat a sauce pan on medium heat and add heavy cream, Once cream begins to get warm, add cheese, paprika, chili powder, garlic powder, and corn starch, Whisk until thick and creamy (around 5 minutes or less), Serve with chips, over nachos, or just about anything. Easy Nacho Cheese sauce recipe with only 4 ingredients and is made in minutes! While this may not be the healthiest cheese dip recipe on my site, it will definitely curb that craving for fast food. Nacho cheese dip 2 ings favorite family recipes nacho cheese homemade sauce recipe natural ings nacho cheese dip can t stay out of the kitchen 10 minute nacho cheese delicious Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! Subscribe to receive new recipes via email: Your email address will not be published. This nacho cheese recipe is similar to my cheddar cheese sauce recipe , but made with colby jack cheese and mexican spices to create a nacho cheese flavor. Thank you! Is there some other kind of cheese I could use instead of Colby Jack? It was good at the time, but now I generally stay away from things called “cheese product.”. The longer you stir over low to medium heat, the thicker it becomes. It tastes delicious. Whisk until it combines into a smooth blond paste and starts to bubble around the edges. https://www.thecookierookie.com/homemade-nacho-cheese-sauce-recipe Pre shredded cheese is not the way to go for this recipe, as fresh just tastes so much better and makes a big difference in the quality of the nacho cheese sauce. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Start by melting some butter in a skillet: Whisk in an equal amount of flour until combined: This is called a roux, and it will thicken our sauce. Since first posting this recipe, I have made this countless times and even served it at a party. Robbie and I can single handedly finish the whole sheet pan of nachos ourselves. I added a large spoonful each of canned diced green chilis and canned diced tomatoes. Added some fresh jalapeños, delish! Your email address will not be published. This recipe is so simple that anyone can make it! Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again … Stirring constantly, mix in By using this as a thickener, you spend much less time and the taste is just as good! How to make nacho cheese sauce First, add the heavy cream to a pan and warm it to medium heat, but do not boil. Heat the cheese in a skillet over medium low heat until melted and warm. It literally takes five minutes to make and tastes so good I really can’t even prepare you for the deliciousness. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture). Those will make your sauce grainy, so make sure you actually buy a block of cheddar and grate it yourself. Serve it alongside some Chicken Wings, Buffalo Chicken Dip, and Soft Pretzels and you have a full spread perfect for watching sports and having friends over. I was about 8 years old and had no concept of what processed food meant. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Basically what happens is when you cook the mixture on the stovetop, you run the risk of cooking too much moisture off, so you just have to add more. I used Kraft Deluxe slices to give it that creamier texture but needed some seasonings to add some nacho flavor. It will smooth out again beautifully. *Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. (as i did not have milk) It was very thick and had to add close to 1/2c boiling water. (Since I’ve been asked so many times, this is the mini-cast iron skillet picture above). My very first experience with nacho cheese sauce was of the Velveeta variety. It does reheat just fine though and I’ll include instructions for that after the step-by-step. Everything else was perfect! Follow the instructions above. Fair warning: it might forever spoil you on nachos! I have added this step of removing the skillet from the heat, especially if you have an electric stove, so the cheese does not overcook. Once we first made this recipe, I had to make it three times in one week because I just could not get enough of it!