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)
- 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 discretion” warning on the bottle.)
- 1/2 tsp. chili powder
- 1/4 tsp. paprika
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.