This nacho cheese sauce is extremely easy to make, I've been making it since I was little, and only takes around fifteen minutes. It's perfect for having some friends over, family gatherings, or just watching the big game. It always goes pretty fast, so make sure to make a little extra when you have a lot of people over!
Also, if you like my instructable, don't forget to vote for it in the SodaStream Party Food Contest
Step 1: What You Need
First things first. To make this cheese sauce, you will need:
Ingredients:
2 Tablespoons of butter (NOT margarine)
2 Tablespoons of flour
1 Cup of milk
Roughly 1/4 of a 32oz package of Velveeta, or around 8 oz
Equipment:
Small pot or saucepan
Stirring utensil
Ingredients:
2 Tablespoons of butter (NOT margarine)
2 Tablespoons of flour
1 Cup of milk
Roughly 1/4 of a 32oz package of Velveeta, or around 8 oz
Equipment:
Small pot or saucepan
Stirring utensil
Step 2: The Roux
Melt the butter in the small pot over low heat. Make sure the butter does not start to bubble or burn. To do this, you may have to lift the pot slightly off of the burner or simply stir continuously until all of the butter has melted.
Once the butter has melted, add the flour to the pot and stir until the flour and butter are thoroughly mixed. It should have a pasty consistency. This is mixture is what's known as a roux and it will help to thicken the milk added in the next step.
Once the butter has melted, add the flour to the pot and stir until the flour and butter are thoroughly mixed. It should have a pasty consistency. This is mixture is what's known as a roux and it will help to thicken the milk added in the next step.
Step 3: White Sauce
Once you've made your roux, add the milk to the pot, ensuring that the milk and roux are thoroughly mixed. Heat on medium to low for roughly three minutes, depending on how thick you want your cheese sauce to be. The longer you cook it, the thicker it gets, and vice versa. I usually don't cook mine for very long but you can compensate in the next step if you don't think you cooked it for long enough. Keep in mind that the sauce will thicken as it cools to a safe temperature to eat. Make sure to stir frequently, almost constantly so the sauce doesn't stick to the bottom of the pan and burn. This is what's known as a basic white sauce and is used in making many sauces, gravies, etc.
Step 4: Add the Cheese
Next, take the Velveeta and cut it into pieces. The pieces don't have to be very small, you just don't want a large chunk of Velveeta since it will take a while to melt. Keep the burner on low, stirring the cheese sauce to melt the chunks of Velveeta. Once the Velveeta has melted, it's done!
Step 5: Serve
It's now ready to serve, although still pretty hot. I usually add some hot sauce for a little kick, but the nacho sauce tastes just fine without it. Serve with your favorite brand of tortilla chips or add a little on a chili dog to make a chili cheese dog.
The sauce can be stored in an airtight container in the refrigerator for several days-assuming it's still around by then!
As always, feel free to ask questions or leave comments or suggestions below.
Don't forget to vote for it in the SodaStream Party Food Contest if you liked it!
The sauce can be stored in an airtight container in the refrigerator for several days-assuming it's still around by then!
As always, feel free to ask questions or leave comments or suggestions below.
Don't forget to vote for it in the SodaStream Party Food Contest if you liked it!
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Why not just melt the velveeta down?
(serious question)
Either way, thanks for the 'ible