The Official ILoveNachoCheese.com Recipe
We've posted various recipes. We've conducted taste tests. We've delivered the very best nacho cheese related news anywhere on the Internet. Now, we're going to contribute something truly original to the nacho cheese community - An official recipe. A couple weekends were spent in the kitchen creating literally dozens of different nacho cheese sauce variations. We experimented with ingredients and tweaked quantities until we came up with something we were proud to share. In the end, we settled on this original recipe and hope you like it as much as we do. After all, we created it for you! So give it a try and let us know what you think. Click here for the recipe.
The Official ILoveNachoCheese.com Recipe Serving Size: Enough for one bowl of nachos (1-2 persons) Ingredients: 1 1/2 tbsp. butter 1 tbsp. corn starch 1/2 cup milk 1 oz. cream cheese, cubed 1 cup sharp cheddar cheese, shredded 1/8 cup monterey jack, shredded 1/2 tsp. Busha Browne's Pukka Hot Pepper Sauce. (Any habanero/scotch bonnet pepper sauce will do. We recommend anything with a "use with descretion" warning on the bottle.) 1/2 tsp. chili powder 1/4 tsp. paprika Directions: In a small saucepan over low-medium heat, melt butter and stir in corn starch. Pour in the milk, add cream cheese, and continue to stir until mixture is fully incorporated. While stirring mix in cheddar and jack cheeses, chili powder, paprika, and hot pepper sauce. Continue to stir until cheese has melted and all ingredients are well blended. Pour over tortilla chips.
Anyone know how well this recipe keeps? I'm having friends over tomorrow night and it'd be great if I could make it tonight (when I have lots of free time) and refrigerate it.
Posted by: wickedmachine | October 26, 2011 at 03:39 PM
I found too that this was not like what you'd buy in the store, so I tried making it again but added several types of polysaccharides, hydrogenated oils, monoglycerides and diglycerides, Sodium Stearoyl-2-Lactylate, disodium hydrogen phosphate, and lots of MSG, and it tasted just like the canned stuff! I also added Yellow No. 5 and 6 to make it look more real.
Okay, hopefully you caught both my sarcasm and my point. Of course this is not going to be similar to what you'd buy in the store or get at the movie theater or ball game. That stuff has a bunch of crap in it that tricks your taste buds into thinking it's good. My recommendation: make the recipe with organic cheese and milk, and savor both the flavor and the thought that you're not poisoning yourself.
Posted by: Murphy | September 30, 2010 at 11:14 PM
The way the recipe is written is flawed. The reason people's sauce is clumping is because the starch needs to be cooked briefly in the butter to coat all of the starch granules. After a couple of minutes of cooking the corn starch then add the milk, stirring vigorously until the butter starch mixture is incorporated(I recommend using a whisk). Let the mixture come up just to a boil, the starch will then release into the milk and thicken very rapidly. At this point the sauce should be almost like a pudding texture. Reduce the heat to just below boiling and slowly incorporate the cheeses and spices. If you let it sit and boil it will separate, and turn into a greasy, globby mess. The trick is adding the cheese slowly after you have thickened the milk, and always letting the cheese melt before adding more.
Posted by: john | October 17, 2009 at 10:46 PM
i do not like this stuff. its not like nacho cheese, its like melted cheese with not enough kick to it.
Posted by: unsatisfied consumer | July 02, 2009 at 04:43 PM
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Posted by: chessycheese | June 03, 2009 at 05:22 PM
blah... left alot to be desired... really not the best nacho cheese IMO
wish costcos never changed their nacho cheese brand
Posted by: zum | May 12, 2009 at 04:26 PM
This site rocks! Thanks so much for this cheesey goodness! I can't wait to try it. I am so excited and thrilled there are other nacho cheese lovers out there!
Posted by: NachoNadi | May 09, 2009 at 04:06 PM
this recipe is the best, perfect for cheesedogs! eat ur heart out Nathan's
Posted by: cl | May 09, 2009 at 09:25 AM
im gonna favorite this page and make this when iget back to the states! can't wait!
Posted by: | May 09, 2009 at 04:54 AM
The greatest site ever! I live in England and there is no way I can have nachos outside of the cinema! My sister brought me back some nacho cheese from the US and i finished it within weeks! This recipe will surely change my life!
Many Thanks Fellow Cheese Lovers!
Posted by: GenericNachoLover10621 | April 29, 2009 at 02:09 PM
Maybe I did something REALLY wrong, but this was seriously disgusting. I could only take one tiny bite of it just to say I actually taste it but it was inedible just from the look of it. Seriously, I don't know where the hell you guys have tried Nacho Cheese at before but if this is the best you can do you're obviously not pros at Nacho Cheese. Stick with Tostitos Medium Queso at the grocery store, way better than this crap. Greasy GREASY clumpy mess. Click on my name to see a picture of what it really looks like, and yes, I followed the directions to a T and consider myself a pretty good cook.
Posted by: John | April 24, 2009 at 10:21 AM
Hmmm this was not very good, The chili powder and paprika overpowered the cheese taste. The consistancy was good, however. I think I will try it again, sans chili powder and paprika and go with Good Ol New Mexico Green Chile.
Posted by: Mikeyzman | April 18, 2009 at 02:55 PM
Hello, Not sure that this is true:), but thanks for a post. Have a nice day AnnaHopn
Posted by: AnnaHopn | March 22, 2009 at 12:41 AM
I LOVE THIS RECIPE I AM GIVING THIS CHEF A 3 MINUTE STANDING OVATION!!!!!!!!!!! BEST NACHOS IVE HAD SINCE HIGH SCHOOL!!!!!!!!!!!! I MADE THIS AT MY SON'S BASKETBALL GAME AND EVERYBODY WANTED THE RECIPE. SO I TOLD THEM!!!!!!!!!!! THIS NACHO RECIPE IS DA BOM!!!!!!!!!!!!!!!!!!!!!
Posted by: partyluvr101 | February 16, 2009 at 01:58 PM
For Sarah Rose - Sharp cheese is called mature in the UK!
Posted by: The Art of Successful Cooking | January 24, 2009 at 07:50 AM
http://www.rentfilmonline.co.uk/nachocheese.aspx
Sorry missed the link off the last post.
Posted by: Dan | January 11, 2009 at 05:05 PM
Try this site for a very good Nacho Cheese Sauce recipie. I have tried a few and this is definitely the best!!
Posted by: Dan | January 11, 2009 at 05:04 PM
Hi, can anyone help me with the cheddar cheese, ive never heard of sharp cheddar in england, we only have mild, medium and mature, would it be a mature? And for anyone else confused in england, 1 cup in liquid form is 8 oz and corn starch is corn flour. Thanks
Posted by: Sarah Rose | January 11, 2009 at 03:51 AM
This is a great article
http://tfool1975.web.officelive.com/default.aspx
Posted by: tfool1975 | January 05, 2009 at 12:34 PM
Nice recipe, try this one as well!
www.rentfilmonline.co.uk its under articles
Posted by: Mark | January 05, 2009 at 06:49 AM