Unlike most of the videos I post, this nacho cheese sauce recipe is not cheaper and easier to make at home. In fact, you could probably get a gallon of that industrial strength lubricant that passes for cheese sauce at the grocery store for the same cost as a single batch of this, but what you lose in cost and quantity, you more than make up for in actual food content.
I’m not really that militant about insisting people read nutritional labels. I mean, who has the time? But just for fun, the next time you’re in the processed foods aisle (if those are still legal where you live) check out the back of a nacho cheese sauce. Pretty frightening.
However, while we’re going to use real, honest-to-goodness cheese in this, we still want to mimic some of the other more desirable characteristics of that day-glow yellow cheese syrup they pump on your chips at the movies.
We want the same thin, slightly runny viscosity, so that the sauce seeps down and around all the chips on your plate. It’s a total rookie mistake to make a nacho cheese sauce too thick, since as soon as it hits the chips it tightens up considerably, and you end up with a lump of cheese, and some serious sauce-to-chip ratio issues. Even at room temp, this sauce remains fairly fluid.