Nacho Cheese Sauce

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 Jalapenos

3 Tablespoons Butter

2 Tablespoons Flour

1 cup milk

1/8 teaspoon cayenne pepper

1 Teaspoon hot sauce

8 oz. cubed Velveeta Cheese (see notes)

1 teaspoon paprika

Directions

Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.

Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.

Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.

Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.

Bring to a boil, then reduce to a simmer. Add the cayenne, hot sauce, and paprika.

Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese and stir continuously until melted and smooth.

Serve immediately with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.

Nutrition

• Calories: 510 kcal
• Total Fat: 33 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 105 mg
• Sodium: 2055 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 27 g