This Nacho Cheese sauce recipe is one of my favorite. The sauce is absolutely awesome with veggies, french fries, Doritos (tortilla chips), soft pretzels, and nachos!
Nacho cheese sauce originated from Coahuila in Northern Mexico where a chef, Ignacio “Nacho” Anaya made it for the first time in 1943 by using just Tortillas and Cheese for a group of soldier wives. Ever since, the snack/dish has evolved from the original recipe to the various modern day topping ranging from black, pinto or refried beans to pickles, olives, onions or lettuce.
This cheese sauce recipe is favoured above other nacho sauce recipes not only because it is smooth but also because of it never ending health benefits such as its calcium content which affects both bones and teeth; healthy weight gain and it’s also been known to aid in lowering blood pressure to healthy levels. It is also important to note it as a great source of protein and vitamin B12.
When making nacho cheese sauce, the cheese type means a great deal. You can use the traditional cheddar cheese and a host of others such as mozzarella cheese, cheese cud, Monterey cheese, Cotija, Oaxaca, Swiss and Provel cheese among several others. However, Irrespective of the nacho cheese sauce variety adopted, it takes only about five (5) to fifteen (15) minutes to prepare.
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HOW TO MAKE NACHO CHEESE SAUCE
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NACHO CHEESE SAUCE RECIPE
- Total Time: 15 mins
- Yield: 6
Description
This Nacho Cheese sauce recipe is one of my favorite. The sauce is absolutely awesome with veggies, french fries, Doritos (tortilla chips), soft pretzels, and nachos!
Ingredients
- American Style Orange Cheddar Cheese- 2 cups
- Evaporated milk- 1 ½ cups
- Cream cheese- 1 tbsp.
- Unsalted butter- 2 tbsp.
- All purpose flour- 1 tbsp.
- Jalapeno sauce- ¼ tsp.
- Fresh or canned Jalapeno peppers ( finely chopped)- 1 tbsp.
- Onion powder- ¼ tsp.
- Smoked paprika-¼ tsp.
- Salt- to taste
- Red Food coloring- ⅕ tsp, optional
Instructions
- In a saucepan melt butter over medium heat, don't let it brown, as this will affect the color and flavor of your nacho cheese sauce. Whisk in flour and cook, stirring constantly until the mixture is smooth & pale golden.
- Now begin adding evaporated milk gradually and stir constantly. When milk is incorporated, stir in cream cheese, Jalapeno sauce, onion powder, smoked paprika, Jalapenos and cheddar cheese; cook until cheeses are melted, about 3-4 minutes over medium heat.
- If the sauce is too thick, add more milk until you get the desired consistency.
- Adjust seasonings and add a pinch of red food coloring ( optional) .
- Serve immediately with nachos, Doritos, french fries or veggies.
- Enjoy!
Notes
* Half & Half cream can be used instead of evaporated milk.
** Grate the cheese by yourself! Store bought pre-shredded cheese bags contain chemical additives that prevent clumping. It simply means that you will not get a smooth sauce, using pre-shredded cheese.
** If you have an electric stove, I recommend to remove the saucepan from the heat before adding cheeses to Bechamel. Doing so you lower the chance to overcook the cheese and get grainy texture of your sauce.
Storage
Store it in the refrigerator for up to 7 days and up to 2 months in the freezer.
Reheating
DON'T USE MICROWAVE for reheating this sauce. It can be done ONLY on the stove over Medium heat. I usually add a few spoons of evaporated milk and whisk until it becomes a smooth, pourable sauce again.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauces & Dips
- Cuisine: Mexican
Keywords: nacho cheese sauce, sauces, dips
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NACHO CHEESE SAUCE RECIPE
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