Nacho Cheese. Slowly add milk, whisking until no lumps remain. Quick and Easy Homemade Nacho Cheese. This nacho cheese sauce is sharp and creamy, just as spicy (or not) as you want it to be, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel (<-my fav).

Stirring constantly, mix in cheese and salt. Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. You can have Nacho Cheese using 3 ingredients and 2 steps. Here is how you cook it.

Ingredients of Nacho Cheese

You need of of velveeta cheese or another melting cheese of similar texture.
It's of milk or heavy cream.
You need of vinagre out of a can of chiles en vinagre.

The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own! How to Reheat Nacho Cheese: Heat the leftover nacho cheese in a skillet over medium low heat until melted and warm. If the sauce is still too thick and doesn't "flow" well, add more liquid and whisk again.

Nacho Cheese step by step

in a metal bowl over a pan with boiling water slowly melt the ingredients together until very smooth texture then serve warm over chips or as a fondue dip.
keeps well in airtight container in fridge for about one week.

Nacho cheese sauce is a game day classic. We love it at the stadium, but this melty cheese preparation is super-easy to make at home. We're following Chef John's no-fail nacho cheese sauce recipe here. Follow along, and don't miss the video below for Chef John's key insights on keeping your cheese sauce smooth and creamy, never grainy or goopy. This homemade nacho cheese sauce recipe is a lifesaver.