How to make good nacho cheese?

[BlancoNino]

I want to make nachos for the game tonight and I'm wondering how to make a restaurant style nacho cheese sauce like the kind you'd get from taco bell or applebees. Sorry if that sounds gross but that's the way I like it to taste.

 

[Tweak155]

Velveeta in a crock pot + tomatoes.

Edit:

I'm doing the same thing.

 

[uhohs]

buy a huge can of it from some restaurant supply store like smart & final. <_<

 

[FoBoT]

buy a brick of velvetta cheese stuff
follow the directions on the box

http://www.kraftfoods.com/velv...pe_grid&u1=bytype&u2=6

 

[KLin]

1. Goto smart & final
2. buy a #10 can of nacho cheese
3. Put into sauce pan and heat it up
4. pour on tortilla chips
5. add other toppings(ground beef, sour cream, green onions, guacamole, salsa, diced tomatoes)
6. eat
7. PROFIT

 

[bignateyk]

Off the top of my head:

Get some butter (about 1/3 of a stick) and melt it. Put a few tablespoons of flour in and mix it around. You should have enough flour in it so it absorbs all the butter and can be browned. Add some salt here too.

Once this mixture is browned, add a few cups of milk (2 maybe?). Decrease heat to pretty low, and stir pretty much constantly until the mixture boils. It should be quite thick by this time. Now, add a shitload of grated cheese into said mixture until you get a taste you like.

 

[Jhill]

Second time today I said this

Velveeta and Rotel. (diced tomatoes and green chilis) cant be beat.

Sometimes people like to add chili in in.

The way I always do it is to cube the Velveeta (half the brick) up into dice sized pieces and add a can of Rotel. (don't drain it) Then microwave 1 minute at a time and stir it up every minute. I do it all the time and it's always the first thing eaten. Watch out it's very easy to singe (burn) the cheese, so only microwave it 1 minute at a time and stir every minute.. If you use the whole brick of cheese (the big one they sale) use 2 cans of rotel

If you want to save a buck use the store brand cheese and rotel. I've never (or my guests) have been able to tell a difference.


To really get the saucy nacho cheese use velvetta (pasterized) cheese. Regular cheese hardly ever melts into a good cheese sauce. And when it does it will just clump back up after a few minutes.

Here are basically the same directions.

It's the same thing Chilis (the restaurant) serves I think. Excepy they have chili in there as well.

 

[Maximus96]

I tried before to make it in the microwave and failed miserably.

 

[hanoverphist]

Originally posted by: uhohs
buy a huge can of it from some restaurant supply store like smart & final. <_<

best thing to do there.


nacho cheese isnt just velveeta, its a mix.velveeta hardens too fast and has a tangy flavor. add some cheddar into it, as well as some kind of dairy product to make it a bit "runnier". i use cream of mushroom soup and add spicy sausage to it. that with some chunky hot salsa and a can of diced jalapenos (or habaneros, depending on the whiteness of the crowd) makes for a great nacho dip.

 

[loup garou]

Text

 

[KeithTalent]

Originally posted by: bignateyk
Off the top of my head:

Get some butter (about 1/3 of a stick) and melt it. Put a few tablespoons of flour in and mix it around. You should have enough flour in it so it absorbs all the butter and can be browned. Add some salt here too.

Once this mixture is browned, add a few cups of milk (2 maybe?). Decrease heat to pretty low, and stir pretty much constantly until the mixture boils. It should be quite thick by this time. Now, add a shitload of grated cheese into said mixture until you get a taste you like.

Kind of agree with this, but I would not brown the roux, just cook it enough to get rid of the flour smell/taste. Browning the roux would alter the flavour too much.

Also, I would add some chopped jalapenos.

KT

 

[bignateyk]

Originally posted by: KeithTalent

Originally posted by: bignateyk
Off the top of my head:

Get some butter (about 1/3 of a stick) and melt it. Put a few tablespoons of flour in and mix it around. You should have enough flour in it so it absorbs all the butter and can be browned. Add some salt here too.

Once this mixture is browned, add a few cups of milk (2 maybe?). Decrease heat to pretty low, and stir pretty much constantly until the mixture boils. It should be quite thick by this time. Now, add a shitload of grated cheese into said mixture until you get a taste you like.

Kind of agree with this, but I would not brown the roux, just cook it enough to get rid of the flour smell/taste. Browning the roux would alter the flavour too much.

Also, I would add some chopped jalapenos.

KT

yeah.. I shouldnt have phrased it "browning". I usually just mix it around until all the butter is absorbed and it takes on a starchy texture as opposed to a liquidy one. And I agree, add the jalapenos. I usually do this when I add the cheese.

 

[lytalbayre]

Maybe I'm weird, but I always buy the Campbells cheddar cheese soup, heat it up with some milk, add some real cheese to it, add some jalepenos to it, and that's about it.

 

[Tweak155]

Originally posted by: lytalbayre
Maybe I'm weird, but I always buy the Campbells cheddar cheese soup, heat it up with some milk, add some real cheese to it, add some jalepenos to it, and that's about it.

Weird!

 

[KeithTalent]

Originally posted by: bignateyk

Originally posted by: KeithTalent

Originally posted by: bignateyk
Off the top of my head:

Get some butter (about 1/3 of a stick) and melt it. Put a few tablespoons of flour in and mix it around. You should have enough flour in it so it absorbs all the butter and can be browned. Add some salt here too.

Once this mixture is browned, add a few cups of milk (2 maybe?). Decrease heat to pretty low, and stir pretty much constantly until the mixture boils. It should be quite thick by this time. Now, add a shitload of grated cheese into said mixture until you get a taste you like.

Kind of agree with this, but I would not brown the roux, just cook it enough to get rid of the flour smell/taste. Browning the roux would alter the flavour too much.

Also, I would add some chopped jalapenos.

KT

yeah.. I shouldnt have phrased it "browning". I usually just mix it around until all the butter is absorbed and it takes on a starchy texture as opposed to a liquidy one. And I agree, add the jalapenos. I usually do this when I add the cheese.

:thumbsup: This all making me quite hungry...

KT