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White Nacho Cheese Sauce

White Nacho Cheese Sauce

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
PBEONE

PBEONE

This white, spicy cheese sauce is great on nachos.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JARRIE
49

JARRIE

1/5/2010

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 nachos, 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.

joie de vivre
34

joie de vivre

6/8/2009

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 doesn'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!

JOYBOWES
28

JOYBOWES

1/28/2008

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 I 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.

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