This recipe is not for a fancy cheese dip which includes gourmet cheeses and special ingredients. There are a thousand recipes for that. This particular recipe is for that fake tasting NACHO CHEESE that we all love. The cheese that we get poured over chips at a ballgame or at the movies. I repeat…this is NACHO CHEESE… as clearly mentioned in the name of the recipe. I am a nacho connoisseur and i take offense when people confuse nacho cheese with cheese sauce or simple melted cheese. Anyways, I made this cheese, and it gets my stamp of approval as homemade nacho cheese- ESPECIALLY since you can’t get nacho cheese tasting nacho cheese from the grocery store- only Costco. Not even velveeta tastes like it. Get to know your nacho cheese, and you;ll understand what i’m talking about- Chef Boyar-G
I have been looking for a good cheese sauce for a long time and I have finally found it. This sauce was so good served over broccoli. The whole family loved it
This is one of the best nacho cheeses i’ve ever had! A bit of mustard gives more zing and colouring the cheese is fun
DELICIOUS. I have been looking for a nacho cheese recipe similar to Velveeta, because here in Australia they eat nachos only with grated cheese, and this recipe is perfect. Love it!
This is wonderful! I needed a cheese sauce for a recipe. It deosn’t need the salt. I love mixing it with rice and brocoli then baking it.
I love this as a dip too! White American cheese and pimentos is heavenly.
This sauce was very easy and quick to make. This is one of the best cheese sauces that I have ever tasted for nachos and jalapenos!
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup half and half*
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 (4-ounce) can diced jalapenos
2 cups shredded Wisconsin cheddar cheese
1 cup shredded Wisconsin colby cheese
Kosher salt and freshly ground black pepper, to taste
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half, garlic powder, onion powder and paprika until slightly thickened, about 1 minute.
Stir in jalapeños and cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Flourless Chocolate Molten Cake
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Serving Size 6
Amount Per Serving
Total Fat 25.9g
Saturated Fat 16.2g
Trans Fat 0.2g
Total Carbohydrate 5.9g
Dietary Fiber 0.5g