Nacho Cheese
This easy nacho cheese recipe is thicky, creamy and mildly spicy. Perfect for chips, taco's, and burritos.
Equipment
- small/medium sized pot
- Whisk
Ingredients
- 1/4 cup all purpose flour organic, unbleached
- 1/4 cup butter
- 1 cup milk whole or 2%
- 1/2 cup heavy cream
- 1 cup cheddar cheese freshly grated
- 1/4 cup cream cheese
- 1/4 cup hot sauce of choice
Instructions
Make The Roux
- In a small/medium sized pot, melt butter over medium high heat until bubbly.
- Add flour and stir to combine. Cook for 1-2 minutes or until lightly golden. Stir frequently to prevent burning.
Add Liquids
- Reduce heat to medium, slowly add in milk, one half at a time. Mix completely before adding the next half. Stir constantly.
- Once all the milk is incorporated, add heavy cream and hot sauce. Stir to combine.
Add Cheese
- Mix in freshly grated cheddar cheese and cream cheese. Stir until fully melted and the cheese mixture is smooth.
- Serve warm and enjoy!
Notes
This recipe makes a thick cheese sauce that is mildly spicy, great for kids or those sensitive to spice. If you are looking for a stronger kick, add in a hot pepper or two and saute it in the butter before adding flour. You can also use a spicier hot sauce or simply add more to the nacho cheese sauce depending on your tastes.
The heavy cream can be subbed out with more milk if desired.
Buying your cheese in blocks and shredding it yourself will lead to a smoother cheese sauce.
Store leftovers in an air tight container in the fridge and thoroughly reheat before serving. It will thicken considerably in the fridge, resembling the texture of Velveeta. It melts beautifully once heated.