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.
Annie Jo on December 23rd 2007 in recipe
Katie responded on 24 Dec 2007 at 9:42 am #
I’ve had this and it’s seriously awesome. Everyone should rush out and make it right now. Seriously.
annie jo responded on 25 Dec 2007 at 7:09 am #
Wait, seriously?
Easysticks - by Annie Jo Cain » My Super Bowl pick responded on 29 Jan 2009 at 6:59 am #
[...] I love the Super Bowl for an excuse to eat nachos and drink beer. I do wish it came on a little earlier over here on the Atlantic [...]