Nacho Cheese
HB-14592 · Hand-built original · American
A smooth, pourable nacho cheese sauce of Velveeta melted into a milk roux with chili powder, garlic powder, and minced jalapeño.
AmericanAppetizer, dip, Sauce15 minServes 8137 kcalEgg-freeDiabetic
Main ingredient: butter
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 cups Velveeta cheese, (cubed)
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon jarred jalapenos, (minced (optional))
- pinch cayenne pepper, (optional)
Method
- Melt the butter in a medium saucepan over medium-high heat.
- Whisk the flour into the butter and stir the roux until it forms a smooth paste.
- Slowly whisk the milk into the roux so no lumps form.
- Add the cubed Velveeta cheese, chili powder, garlic powder, minced jarred jalapenos if using, and the pinch of cayenne pepper if using.
- Whisk the sauce steadily until the cheese melts completely and the sauce turns glossy and warmed through.
- Pour the nacho cheese into a warm bowl and serve it straight away with chips for dipping.
Prep: 5 min · Cook: 10 min · Total: 15 min
Nutrition (per serving, where published)
137 kcalCalories
5.9 gProtein
5.9 gCarbs
10.2 gFat
6.5 gSaturates
0.2 gFibre
2.3 gSugars
462 mgSodium
34 mgCholesterol
154 mgPotassium
171 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data