5 Minute Nacho Cheese Sauce

6
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"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!"

Original recipe yields 6 servings
OK

Nutritional

  • 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 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Tips & Variations


  • No special items are required.

Related

Chef shapeweaver

I made this recipe on 6/28/18 for two games,The " Alphabet Soup Recipe Tag " & " Pick Me ". I followed the recipe exactly as it was written(which is something I rarely do ;) . After doing a " Quality Control Taste Test " , it was determined that another 1/2 teaspoon of Chili powder was needed. After eating it over Chili and Tortilla scoops, we felt it still needed something else. I'm going try this recipe again using a can of Ro-Tel tomatoes to see if that helps. I also would like to say," That I'm very pleased to be the first one t rate and review this very easy recipe. " :" Keep Smiling : ) "

review by:
(2 Jul 2018)