Nacho Cheese Sauce Recipe: Smooth and Velvety
Smooth, velvety real-cheddar nacho cheese sauce
Ingredients
- 8 oz sharp cheddar freshly shredded
- 4 oz pepper jack freshly shredded
- 1 tbsp cornstarch
- 1 tbsp butter
- 1 clove garlic minced
- 1 cup whole milk
- ½ cup heavy cream
- 2 tsp sodium citrate
- ¼ tsp salt + ¼ tsp chili powder
- Optional: jalapeño juice or salsa
Instructions
- Toss cheese with cornstarch.
- Melt butter; sauté garlic 30 sec.
- Add milk, cream, sodium citrate; whisk to dissolve.
- Gradually whisk in cheese until silky.
- Season and serve warm.
Notes
- Sodium citrate = the secret to perfect melt
- Reheat gently with a splash of milk
- Freezes beautifully up to 2 months
- Try spicy Rotel or truffle variation