Nacho Cheese Sauce (2024)

FAQs

What is nacho cheese sauce made of? ›

Butter and flour: This nacho cheese starts with a roux made of equal parts butter and all-purpose flour. Milk: You'll need a cup of whole milk. Cheese: For this classic nacho cheese recipe, opt for sliced processed American cheese. Salt: A pinch of salt enhances the savory flavor of the nacho cheese.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

While it's possible to melt cheese in the microwave, this method is less reliable, and you run the risk of overheating or burning the cheese, resulting in an unappealing texture for your sauce. By melting cheddar cheese on the stovetop, you have more control over the process and can better avoid these issues.

“Salts such as sodium citrate and sodium hexametaphosphate are known in the cheese industry as melting salts. Their primary purpose is to swap sodium ions for calcium ions bound to the casein proteins in cheese. In doing so, they loosen these proteins and make them water-soluble.

Taco Bell actually gets their nacho cheese delivered to them pre-made or in a powdered form that liquid is added to and heated up. It is labeled something like “jalapeno cheese sauce”.

They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

Mike Pomranz has been covering craft beer for nearly two decades and trending food and beverage news for Food & Wine for 7 years.

What is the additive in nacho cheese? ›

The secret ingredient for this nacho cheese sauce is Sodium Citrate, a commonly used ingredient in the molecular world for spherification. Sodium Citrate is the sodium salt of citric acid and the ingredient used to give club soda both its sour and salty taste.

Nacho cheese is a real cheese in that it is made from cheese, but turns out it's not a real kind of cheese. And we're not talking "not real" in some sort of moral obligation to say that cheese you can pour out of a can or is a powder used on Doritos doesn't deserve to call itself cheese.

Cheese Whey, Partially Hydrogenated Soybean Oil, Modified Food Starch, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Jalapeno Puree, Sodium Phosphate, Salt, Natural Flavors, Monosodium Glutamate, Sodium Stearoyl Lactylate, Vinegar, Color Added (Including Caramel Color, Yellow 5 and Yellow 6), Oleoresin Paprika.

Originally, the cheese used for nachos was a simple melted cheddar or American cheese, but over time, a specific type of cheese sauce known as “nacho cheese” was developed to enhance the flavor and texture of the dish.

"Nacho cheese" is a specialized cheese sauce designed for nachos, a popular snack, or appetizer, known for its smooth, creamy texture and mild, slightly tangy flavor. In contrast, "queso cheese" is a more general term that encompasses various cheeses used in Mexican cuisine, available in different f…