Nacho Cheese Sauce

Ingredience

7 ounces sharp cheddar cheese, grated (1¾ cups)

2¾ ounces Gruyère cheese, grated (⅔ cup plus 1 tablespoon)

¾ ounce Swiss cheese, grated (3 tablespoons)

⅔ cup water, divided

1 tablespoon sodium citrate

Pokyny

Combine cheddar, Gruyère, and Swiss in medium bowl. Whisk ⅔ cup water and sodium citrate together in small saucepan until sodium citrate dissolves. Bring to simmer over medium heat. Whisking constantly, gradually add cheese mixture, about ¼ cup at a time, to simmering water, making sure each addition is fully incorporated before adding next, about 2 minutes. (Mixture will be very thick.)

Reduce heat to medium-low and, whisking constantly, gradually add remaining ⅔ cup water. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with an immersion blender. Serve warm, with plenty of tortilla chips. (The sauce can be refrigerated separately in an airtight container for up to 1 week.)

Poznámky

Note: Any basic Swiss cheese will work here. During testing, we found that even a small amount of Swiss had a big impact on smoothness and stretch. According to Dean Sommer, cheese and food technologist at the University of Wisconsin-Madison, Swiss cheese (the classic fondue cheese) “is at the top of the list for long body, intact casein, and bound insoluble calcium,” key attributes when it comes to melting and creamy mouthfeel.

To achieve the smooth glossiness of sports stadium nacho cheese, stand immersion blender in finished cheese sauce and tilt saucepan so sauce covers blade. Blend sauce until shiny, about 30 seconds. This sauce is best served warm. If you have a slow cooker, you can hold it in there on the warm setting.

If not, serve the sauce in a microwave-safe bowl so that you can easily reheat it in the microwave as needed (15 to 30 seconds on high power will do the trick).