Ingredients
Method
- Slice 2 fresh jalapenos in half, remove stems and seeds, then cut into smaller slices.
- Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. Add the jalapeno slices (skin-side-up) and cook for 2 minutes until softened, infusing the butter with flavor.
- Remove the jalapenos and whisk in 2 tablespoons of flour. Cook for 2 minutes, stirring constantly, until the raw flour smell disappears.
- Gradually add 1 cup of milk, one splash at a time, whisking continuously to create a smooth roux. Bring to a boil, then reduce to a simmer.
- Stir in 1/8 teaspoon of cayenne pepper, 1 teaspoon of hot sauce, and 1 teaspoon of paprika.
- Reduce heat to low. Add 8 oz. of cubed Velveeta cheese and stir continuously until completely melted and smooth, ensuring a creamy consistency.
- Serve immediately with your favorite dippers like tortilla chips, French fries, or vegetables. Enjoy!
Notes
- For an extra spicy kick, leave some of the seeds in the jalapenos or add an extra dash of hot sauce. - To prevent a grainy sauce, ensure your heat is low when adding the cheese. Patience is key for a silky smooth result. - Storage: Leftover nacho cheese sauce can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short bursts, stirring after each, to prevent separation. Add a splash of milk if it's too thick.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.