5 Minute Nacho Cheese Sauce
March 29, 2018
"If you're an Irish lass who favors the Tex-Mex cuisine after living in Dallas, but now reside in Iceland w/ingredient issues -- Then the net is your best resource. I'm not good at creating original recipes, but I am good at finding what I need. This recipe is a case in point. I crave Tex-Mex food, it's my comfort food & I love sharing it w/Siggi's family & our friends. I make my own guacamole & can buy a good quality salsa, but I needed a good cheese sauce that didn't start w/a block of Velveeta & could be used in a variety of ways. Beth @ budgetbytesdotcom solved my problem w/this easy-fix & size-appropriate yield recipe combined w/her helpful tips I included at the end of the Prep Steps. (YIELD was given at six 1/4 cup servings) ENJOY!"
- Serving Size: 1 (76.9 g)
- Calories 149
- Total Fat - 10.4 g
- Saturated Fat - 6.5 g
- Cholesterol - 30.5 mg
- Sodium - 381 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 0.1 g
- Sugars - 2.2 g
- Protein - 9.3 g
- Calcium - 305.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Add the butter & flour to a sml saucepan. Heat & whisk them together until they are bubbly & foamy. Continue to cook & whisk the mixture for about 60 seconds. Whisk the milk into the flour & butter mixture. Turn the heat up slightly & allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar (1 handful at a time) until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt & chili powder. Taste & adjust the seasoning as desired. If the sauce becomes too thick, simply whisk in an additional splash of milk.
TIPS FROM BETH: 1) Be sure to cook the flour in the butter for 1 min. This helps cook out the “floury” flavor. 2) Use medium cheddar for smoother results. Sharp cheddar tends to “break” or become grainy easier than medium cheddar. 3) Remove the pot from the heat before stirring in the cheese. Over-heating the sauce once the cheese has been added can cause the sauce to seize up & become thick &/or grainy. If needed, use only low heat to help the cheese fully melt.
NOTE FROM ME: The main reason I favor this recipe so much is that it's so multi-functional. You can: Use it as a dip plain or w/grd beef or Rotel added ... Use it as "dressing" for a taco salad ... Use it as a sauce topping for all manner of hot Tex-Mex main-dishes, rice side-dishes or breakfast/brunch items, etc.
- No special items are required.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting cheddar cheese, opt for a medium cheddar for smoother results. Sharp cheddar tends to break or become grainy easier than medium cheddar.
- If the sauce becomes too thick, simply whisk in an additional splash of milk to adjust the consistency.
- Substitute olive oil for butter to make the sauce vegan. This substitution will make the nacho cheese sauce vegan-friendly, allowing for a wider range of people to enjoy it.
- Substitute vegan cheese for cheddar cheese to make the sauce vegan. This substitution will make the nacho cheese sauce vegan-friendly, while still providing the same cheesy flavor.
Spicy Nacho Cheese Sauce Increase the chili powder to 1/2 teaspoon and add 1/4 teaspoon of cayenne pepper to the recipe.
Taco Salad with Nacho Cheese Sauce: This dish is the perfect combination of flavors and textures. The crunchy lettuce and tomatoes, the spicy ground beef, and the creamy nacho cheese sauce come together to make a delicious and satisfying meal. The cheese sauce brings all the flavors together and adds a creamy texture that can't be beat!
Mexican Rice: Mexican Rice is the perfect accompaniment to Taco Salad with Nacho Cheese Sauce. The fluffy and flavorful rice is a great way to add a bit of extra texture to the dish, and its mild flavor won't overpower the other ingredients. Mexican Rice also helps to absorb the delicious nacho cheese sauce, making it even more enjoyable. Plus, it's easy to make and can be served as a side or a main dish.
Q: How can I adjust the seasoning of the cheese sauce?
A: Adjust the seasoning of the cheese sauce by stirring in salt and chili powder to taste. If the sauce is too thick, whisk in an additional splash of milk.
Q: How long should I cook the cheese sauce?
A: The cheese sauce should be cooked for about 10 minutes or until it reaches the desired consistency. Stir regularly to prevent it from sticking to the pan.
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The chili powder used in this recipe is a popular spice used in Tex-Mex cuisine, which was created by German and Mexican immigrants living in Texas during the 19th century.
The cheddar cheese used in this recipe is named after the village of Cheddar in Somerset, England, where it was first made over 800 years ago.