Description
Nacho Cheese Sauce
Bold, cheesy, and packed with flavor!
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup cheddar cheese, shredded
1/2 cup Colby Jack cheese, shredded
1 tsp hot sauce
Steps:
Melt butter in a pot, stir in flour, and cook for 2 minutes.
Slowly whisk in milk until the sauce thickens.
Add cheddar, Colby Jack, and hot sauce, stirring until smooth.
Serve with chips or drizzle on fries.
Description:
Kick up the flavor with this bold cheese sauce! What would you pair it with? #BoldNachoCheese
Step-by-Step Guide
Follow these detailed instructions for a perfect, lump-free sauce every time.
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter.
- Once melted, immediately add the 2 tablespoons of all-purpose flour. Whisk constantly to form a paste (a roux) and cook for a full 2 minutes to eliminate the raw flour taste.
- Reduce heat to medium-low. Slowly begin adding the 1 cup of milk, just a splash at a time, whisking vigorously after each addition until fully incorporated. This prevents lumps.
- Once all milk is added, continue whisking until the mixture thickens noticeably and coats the back of a spoon, about 3-5 minutes.
- Remove the saucepan from the heat. Immediately add the 1 cup of shredded cheddar and 1/2 cup of shredded Colby Jack cheese. Stir until the cheeses are fully melted and the sauce is smooth.
- Finally, stir in the 1 teaspoon of hot sauce. Taste and adjust seasoning if needed.
Serving Suggestions
This versatile sauce is the star of any snack table. Serve it warm as a classic dip for tortilla chips, crispy potato wedges, or soft pretzels. Drizzle it over nachos, loaded fries, or baked potatoes. It also makes an excellent topping for steamed broccoli or hot dogs.
How-to Summary
Create a roux with butter and flour, cook for 2 minutes. Whisk in milk slowly until thickened. Off the heat, stir in shredded cheddar, Colby Jack, and hot sauce until smooth and creamy.
Frequently Asked Questions
Can I make this sauce ahead of time? Yes, but it will thicken as it cools. Reheat it gently on the stovetop with a small splash of milk while whisking to restore the creamy texture.
Can I use pre-shredded cheese? It’s best to shred your own. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy and less smooth.
My sauce is too thick. How do I thin it? Simply whisk in additional milk, one tablespoon at a time, over low heat until you reach the desired consistency.
Can I make it spicier? Absolutely. Increase the hot sauce to your taste, add a pinch of cayenne pepper, or stir in some diced jalapeños.
Why did my sauce turn out lumpy? This usually happens if the milk is added too quickly to the roux. Ensure the milk is at room temperature or slightly warm, and add it in very small increments while whisking constantly.
Common Mistakes to Avoid
- Adding cheese over high heat: This can cause the sauce to break and become oily. Always remove the pot from heat before stirring in the cheese.
- Using cold milk: Adding cold liquid to a hot roux increases the risk of lumps. Let your milk sit out for 15 minutes before starting.
- Not cooking the roux long enough: The full 2 minutes of cooking the butter and flour mixture is crucial to cook out the starchy flavor.
- Overheating after adding cheese: Reheat the finished sauce gently and avoid boiling, as this can also cause separation.
Conclusion
This homemade nacho cheese sauce is a game-changer, far surpassing any store-bought version in flavor and creaminess. With its simple technique and customizable spice level, it’s a quick and impressive addition to your culinary repertoire. Master this basic recipe, and you’ll have the perfect cheesy companion for countless snacks and meals.
