White Nacho Cheese Sauce

"This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for ..." See morenachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed."

"I'm giving this 4 stars because it has a good base. I've made this several times, playing with the ingredients each time. I've found that if you use 1 tbsp cornstarch and 1 tbsp self rising flour, it ..." See moredoesn't give as much of the overpowering flour taste. Also, USE A GOOD DELI PEPPER JACK, if you get the prepackaged stuff off the cold shelf at the store, it will NOT work. It doesn't melt well and will not give you the texture you want. I usually add a little extra cheese, asadero or fresco. Gives it a little extra. I haven't perfected it yet, but I'm still trying! "

"I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still, no cigar. The consistancy was good but ..." See moreI thought the flavor was just not what I was looking for - kind of bland, even though the cheese was spicy. Also, I could taste the flour in the cheese sauce. Altogether, it wasn't bad but I'll keep looking."