Nacho cheese is one of the most wonderful things in the world. I love it. I love all kinds! Even the fake kind that comes in a can or the fake kind that comes in a ramekin at Taco Bell. Josh does NOT like fake cheese, so about a year and a half ago I made a homemade version to satisfy both tastes: a real nacho cheese sauce. I thought about making it again tonight, and decided I should re-post for all of you!

Here you go!

Korey’s Nacho Cheese Sauce
(because it’s not your cheese)

2 tbl. unsalted butter
1 tbl. flour
1 C. milk (plus more if you want–I’ll explain)
undetermined amount of cheese (I’ll explain): Mexican blend and Pepper Jack
Chili powder
Paprika
Cumin
Cayenne Pepper

Start by melting the butter in a medium saucepan over medium heat.

Then add the flour and whisk until it combines to make a small amount of mush in the pan. Add about a cup of milk.  (Congrats! you’ve made a roux! This is a common sauce base for thick/white/cheese sauces).

I’m not gonna lie, I didn’t measure ANYTHING in this recipe, so I’m pretty sure you’ll survive if you don’t, however, if you’re especially cooking challenged, aim for about a cup, K? Whisk until it all combines and starts to thicken. You want the milk to be bubbling and breaking up the flour mixture.

Throw in some Mexican cheese (FYI this is a mixture of monterey jack and cheddar, and if you didn’t already know that OMIGOD HOW ARE YOU MAKING QUESADILLAS?!). I used the super scientific method of about a handful and then some more. Then add some pepper jack. I probably used about a 1/4 C. and just kept throwing chunks in as I felt like it. It’s nacho cheese, calm down.
Put in about a half a pinch (again very exact) of cayenne, paprika, chili powder, and cumin. [if you don’t like some of those (my brother says cumin smells like BO) then don’t use them. If you love others, use more. You have my permission]. Stir until warm and bubbly and serve over chips. YUM!!