Nacho Cheese Sauce Recipe
The concept of nachos, complete with melted cheese, originated in 1943 in Piedras Negras, Mexico. Ignacio “Nacho” Anaya, a maître d'hôtel, invented the dish for a group of U.S. military wives visiting his restaurant. His creation was a simple combination of tortilla chips topped with shredded cheese and jalapeños.
Equipment
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warm)
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt, to taste
- 1 small can of diced green chilies or pickled jalapeños (optional, for extra flavor)
Instructions
- Prepare Your IngredientsBefore starting, shred the cheese and measure out the spices. Warm the milk slightly, as this helps create a smooth sauce.
- Make the RouxIn a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for 1–2 minutes. This mixture, called a roux, is the base for the sauce and will help it thicken.
- Add the MilkGradually pour in the warm milk, whisking constantly to avoid lumps. Keep whisking until the mixture is smooth and begins to thicken, about 3–4 minutes.
- Add the CheeseReduce the heat to low and slowly add the shredded cheese, one handful at a time. Stir each addition until fully melted before adding the next. This ensures a creamy texture.
- Season the SauceStir in garlic powder, onion powder, paprika, and cayenne pepper (if using). Taste and add salt as needed. If you like extra flavor, fold in diced green chilies or pickled jalapeños.
- Serve WarmPour the nacho cheese sauce into a serving bowl and pair it with tortilla chips, or drizzle it over your favorite dishes. Enjoy immediately while it’s warm and gooey!