WHITE CHEDDAR CHEESE SAUCE
My go-to cheese recipe is a white cheddar cheese sauce-I make mac and cheese, scalloped potatoes and nachos with it. -Celeste Nolan, Gallipolis, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheeses.
Nutrition Facts :
HOMEMADE NACHO CHEESE SAUCE
This nacho cheese sauce recipe is not cheaper and easier to make at home, but what you lose in cost and quantity, you more than make up for in actual food content.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
- Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
- Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 3 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 6.5 g, Sodium 168.3 mg, Sugar 1.9 g
WHITE QUESO SAUCE
This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown.
Provided by arekayone
Categories Cheese
Time 30m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.
- Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.
- Whisk in the heated half and half until the sauce has thickened (will coat the back of a spoon).
- Add the dried cumin, Mexican oregano and drained green chilies and stir to combine.
- Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much Monterey jack cheese as necessary to bring the Queso to the desired consistency.
- Once the cheese has melted, add the cilantro, corn, jalepenos and lime juice, if desired. These ingredients are not mandatory but add a great deal of depth to the Queso.
- We like to serve this over tortilla chips with thinly-sliced marinated flank steak or chicken breast and diced tomatoes.
Nutrition Facts : Calories 284.3, Fat 22.7, SaturatedFat 14.2, Cholesterol 72.4, Sodium 796.8, Carbohydrate 9.4, Fiber 0.9, Sugar 2.8, Protein 11.8
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