Nacho Cheese Sauce
By Joanne · fifteenspatulas.com
4 to 6 people as appetizer (yields about 2 cups)
A smooth, creamy cheese sauce made with a butter-flour roux, milk, and sharp cheddar; serve warm over nachos.
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| prepGrate the cheddar cheese. | ||||||
| 30 g butter (salted or unsalted) | Melt butter over medium heat | Whisk in flour until smooth paste, bubbling | Whisk in milk, bring to boil over high heat | Simmer 30 sec until slightly thickened | Remove from heat, whisk in salt & cayenne | Stir in cheese until melted and smooth |
| 15 g all-purpose flour | ||||||
| 240 ml whole milk | ||||||
| 1/4 tsp salt | ||||||
| 1/8 tsp cayenne pepper (or to taste) | ||||||
| 225 g sharp cheddar cheese, grated | ||||||
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