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Nacho cheese sauce

It’s the holidays. It’s cold outside. It’s time for nacho cheese sauce. This one is pretty easy and fantastically tasty. One thing that would have improved my experience would be a slow cooker. The cheese firms up a little once it’s away from heat. You can dip tortilla chips in, pour it over crusty bread or use it as a base for mac & cheese and nachos.

  • 4 tablespoons butter
  • 1 chopped onion
  • 4 tablespoons flour
  • 2 cups milk
  • 1 pound shredded cheese

Heat up the butter and then caramelize the onions (I chopped the onion into pretty small pieces). Add the flour and cook a few minutes, stirring constantly. Pour in the milk (I actually used nonfat) and then add the cheese. I used a blend of mild and sharp cheddar with a little monterey jack, but the possibilities are endless. Keep stirring until the cheese is melted, about 15 minutes.

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