Nacho Cheese Sauce
This is nacho average cheese sauce. Sorry - I had to! But seriously, this sauce is creamy, rich, slightly spicy and delicious on fries, burgers (see my fondue burger video below), nachos (of course) and just about anything. And it's easy to make!
Here's how to make it:
2 TBS butter
2 TBS all-purpose flour
1 2/3 cups whole milk (I used oat milk and it was super creamy!)
1/4 TSP kosher salt
1/8 TSP cayenne pepper (add more if you want to really spice it up!)
1/8 TSP cumin
8 oz block sharp cheddar cheese, grated (or 2 cups already shredded)
Melt the butter in a medium skillet over medium heat.
Once the butter is melted add the flour.
Whisk until it combines into a smooth paste and starts to bubble around the edges.
Add the milk to the skillet and continue whisking.
Once the milk is incorporated, raise the heat to high and bring to a boil.
Once the milk has reached a boil, lower the heat and reduce to a simmer. Allow the sauce to thicken slightly, just a couple minutes.
Add the cayenne pepper, cumin and salt and whisk to combine.
Turn off the heat, and remove the skillet from the stove.
Quickly add the cheese and gently stir, allowing the cheese to melt.
The nacho cheese is ready to eat when the cheese is completely melted and the mixture is smooth. Enjoy immediately - the longer the cheese sits, the firmer it will get. If that happens, or if you need to re-heat it, just put it back on the stove for a couple minutes and give it a whisk; don't microwave it! Enjoy!
Did you make it? Share pics in the comments!