Nacho Cheese from Scratch

In 2012, I embarked on a mission to make one new food from scratch each month. It was quite an adventure, and ever since, I have loved trying my hand at it from time to time.

Not gonna lie. Sometimes, it’s really difficult – like puff pastry! Yikes!

But more often, it’s far easier than I would imagine.

Today was another of those easy days.

I had a hankering for some nachos. Usually, I would just spread some chips on a baking sheet, shred cheese over the top, and pop it in the oven to melt.

But I was more in a dipping mood tonight and was craving nacho cheese.

Now, the nacho cheese available in jars at the store isn’t really something I want in my body. One brand has more partially hydrogenated soybean oil and modified food starch than it had actual cheese! Maltodextrin, Yellow 5 & 6, and MSG are just a few more ingredients to avoid.

So instead, I did a quick internet search for a from-scratch recipe and found “5 Minute Nacho Cheese Sauce” at budgetbytes.com. I especially love the tips for success and options for switching up the recipe!

I made some minor modifications and came up with this:

– 1 Tbs. butter

– 1 Tbs. flour

– 1/2 c. milk (I used 2%)

– 3 oz. sharp cheddar cheese, shredded (it’s what I had)

– pinch of black pepper infused pink himalyan sea salt

– sprinkle of chili powder

You just make a roux (it’s easy! look it up!) and melt in the cheese! Simple!

It absolutely satisfied my nacho cheese craving and tasted so much better than my memories of the store bought version! Just another item I will be making myself from now on!

Is there a food you’ve discovered is better homemade than store-bought?

I served it with some tortilla chips and simple guacamole!

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