Sunday, May 26, 2013

Nacho Cheese Sauce

Hey there. My name is Kathleen and I am Beth's daughter. I am doing a few guest posts while she and my dad are vacationing in California this week. I love cheese sauces, but do not like eating processed food all the time. This recipe was seriously better than the can and was cheesy and yummy! Try it, you'll like it!
Nacho Cheese Sauce

Adapted from:

1½ tablespoon butter
1 tablespoon corn starch
½ cup evaporated milk (I used 3/4-1 cup- regular milk would probably work)
1 ounce cream cheese, cubed
1 cup sharp cheddar cheese, shredded
1/8 cup Monterey Jack, shredded
½ tablespoon hot sauce (to start, see below)
1 tablespoon paprika

Shred the cheddar and the Monterey Jack before you start, because you'll need to add everything quickly. Melt the butter in a heavy-bottom sauce pan and stir in corn starch.
Add the milk. Chop the cream cheese into small cubes so it will melt faster, and stir into the butter and milk until it’s melted and smooth. Add the cheddar and stir until it is well melted. Add the Jack and stir again. Add the paprika and hot sauce. Stir well and serve hot. Unlike the fake cheese sauces, this one sets up again when it gets cold.

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