Nacho Cheese Sauce
Okay, I fully acknowledge Nacho Cheese Sauce isn’t the healthiest thing in the world BUT, a little goes a long way and when it’s homemade you control the salt (that counts?!?). Whatever, this is DELICIOUS 🙂
This is a simple recipe for hot, spicy cheesy goodness perfect for any and all of your favourite Tex-Mex edibles!
Originally posted on 03 July, 2016!
This is a simple recipe for hot, spicy cheesy goodness perfect for any and all of your favourite Tex-Mex edibles!
This is what you’ll need
1 Cup milk (I used 2% but use whatever you have on hand)
1 tsp cornstarch
2 tbsp (salted) butter
2 tbsp flour
1 Cup grated old cheddar cheese
¼ tsp chili powder
¼ tsp salt
1/8 tsp cayenne pepper, or to taste
This is how you make it
Whisk the cornstarch into the milk, set aside.
Heat a sauce pot over medium-high heat and add the butter. When it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.
Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
Slowly whisk in the milk, simmer over medium heat until the sauce has thickened.
Stir in the cheese.
Add the chili powder, salt and cayenne pepper; mix well.
Let the sauce sit on low heat until you’re ready to serve it.
If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference.
Notes:
- Originally posted on July 03, 2016!
Might I suggest?
Serving this cheese sauce with ….
Baked Quesadillas
and…
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
To make a complete meal 🙂
Other recipes you might like
Nacho Cheese Shells
Cheesy Beefy Nachos
Spicy Bean Dip
RECIPE CARD BELOW⬇️⬇️⬇️
Nacho Cheese Sauce
Ingredients
- 1 Cup milk (I used 2% but use whatever you have on hand)
- 1 tsp cornstarch
- 2 tbsp (salted) butter
- 2 tbsp flour
- 1 Cup grated old cheddar cheese
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper , or to taste
Instructions
- Whisk the cornstarch into the milk, set aside.
- Heat a sauce pot over medium-high heat and add the butter. When it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.
- Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
- Slowly whisk in the milk, simmer over medium heat until the sauce has thickened.
- Stir in the cheese.
- Add the chili powder, salt and cayenne pepper; mix well.
- Let the sauce sit on low heat until you’re ready to serve it.
- If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference.