CC Nacho Cheese Sauce
Sauce • Cheese, Dip, Sauce
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Ingredients
- 2 Jalapenos
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup milk
- 1/8 teaspoon cayenne pepper
- 1 Teaspoon hot sauce
- 8 oz. cubed Velveeta Cheese, see notes
- 1 teaspoon paprika
Directions
- Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.
- Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.
- Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.
- Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.
- Bring to a boil, then reduce to a simmer. Add the cayenne, hot sauce, and paprika.
- Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese and stir continuously until melted and smooth.
- Serve immediately with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.
Notes
- American, Cheddar, or Monterey Jack are all great variations of cheeses that you can use. I find that Velveeta is the best way to replicate classic nacho cheese sauce at home.
- Rotel tomatoes with green chilies makes a great addition to this nacho sauce.
