Nacho Cheese Sauce

So we have safe chips, but most dips that aren’t salsa don’t make the cut. This one works.

Nacho Cheese Sauce

1 ½ tbsp. butter
1 tbsp cornstarch (sub 1/8th to 1/4 tsp arrowroot for corn free)
½ c evaporated milk
1 oz cream cheese, cubed
1/8th c Monterey jack shred
½ tbsp. hot sauce, +
1 tbsp paprika

Shred the cheddar and Monterey Jack while they are still cold. (Don’t use pre-shredded — it has an anti-caking agent that will prevent it from melting as smoothly.) Melt the butter in a heavy-bottom sauce pan. Stir in the cornstarch and the milk. Chop the cream cheese into small cubes so it will melt faster, and stir into the butter and milk until its melted and smooth. Add the cheddar and jack cheeses and stir until they are well melted. Add the paprika and hot sauce. Check the flavor and adjust as needed. Serve hot.

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