My kids have been loving nachos lately… I've made this nacho cheese several times and feel better about them eating this rather than the processed cheese kind.. The original recipe included cayenne pepper, but I leave that out. Also, I've gotten to where I don't really measure, I just throw everything in & it turns out well. I've also used medium cheddar instead of sharp & as long as its good quality cheese(like tillamook), it should turn out. I have reheated leftovers in the microwave & Neil told me he likes it even better reheated. You may have to add a little milk when reheating it if its too thick.
2 tbsp butter
2 tbsp flour
1 cup whole milk (I use 1%)
1/4 tsp salt
8oz block sharp cheddar cheese, grated (the original recipe warned against using pre- grated cheese, as it has some additives and won't be as creamy)
Melt the butter in a medium size skillet over medium flame. Once the butter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
Add the salt and whisk to combine.
Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.