Nacho cheese sauce
A staple side for nachos, on top of chilli or as a dip for your crisps - this nacho cheese is a doddle to make. Top with jalapenos for an extra kick.
- 350ml full-fat milk
- 26g plain flour
- 25g unsalted butter
- 150g red Leicester cheese
- 1 tsp cayenne pepper
- White pepper
Put two saucepans on a medium heat.
Pour the milk into one pan and the butter into the other.
Gradually stir the flour into the melted butter. Cook for 3 to 4 minutes.
Gradually whisk the warm milk into the flour and butter. Keep stirring constantly.
Continue whisking until the mixture is smooth and silky before adding more milk. Keep going until you have a smooth sauce with no lumps.
After all the milk is added, continue stirring and turn the heat down as low as it goes.
Cook for another 4 minutes.
Grate in the red Leicester and let the cheese melt. Continue stirring for another 2 minutes.
Season with the cayenne pepper, pour in about 4 shakes of Tabasco (or more if you like a little spicey zip!) and add the white pepper to taste.
Stir in and serve warm with your favourite tortilla chips.
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