10 Minute Nacho Cheese
User Reviews
5
10 Minute Nacho Cheese
Description
This recipe starts by creating a roux from butter and flour cooked briefly to a light brown color. Adding milk and half and half gradually while whisking builds a creamy base that thickens upon heating. Garlic powder, onion powder, and smoked paprika season the sauce, imparting mild savory and smoky notes.
Diced jalapeños introduce a spicy kick and textured bits while shredded Wisconsin cheddar and Colby cheeses melt into the sauce, contributing rich flavor and smoothness. Adjustments in milk can be made to thin the sauce if it becomes too thick. Seasoning with salt and black pepper completes the flavor balance.
Ready in about 10 minutes, this sauce serves as a warm nacho topping or dip. The note clarifies that half and half can be substituted by mixing milk and cream if desired, allowing flexibility with dairy ingredients.
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- ½ cup milk
- ½ cup half and half
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 jalapeños 4-ounce can, diced
- 2 cups cheddar cheese shredded, Wisconsin
- 1 cup colby cheese shredded, Wisconsin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half, garlic powder, onion powder and paprika until slightly thickened, about 1 minute.
- Stir in jalapeños and cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Half and half can be substituted by mixing 3/4 cup whole milk and 1/4 cup heavy cream or 2/3 cup skim or low-fat milk with 1/3 cup heavy cream.
User Reviews
Overall Rating
5
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