/ck/ - Food & Cooking

OKAY /ck/ IT'S TIME TO LEARN HOW TO BE A REAL HUMAN AND MAKE NACHO SAUCE USING REAL CHEESE AND NOT OVERLY-SALTY PLASTICKY PROCESSED CHEESE:

Get:
8 oz. sharp cheddar
1 tbsp corn starch
1 can (12oz.) evap. milk
Sauces, spices, veggies to taste

Grate your cheese. Yeah, all 8 oz. Finely grated seems to work well, but it doesn't matter honestly, as long as it's grated it aids the melting process.

(Note: you can use bagged shredded cheese instead of a block of cheese that you've grated, but you'll also need to reduce or omit the corn starch, since bagged shredded cheese from the store is already covered in corn starch)

Once it's all grated, put it all in a bowl or food-safe container with a lid, then add that one tablespoon of corn starch. Toss the cheese and starch around, or put the lid on and shake it up.

Now dump all the cheese in a saucepan, then pour one cup of the evaporated milk (2/3 of the 12 oz. can) over the cheese. Set the heat to low, and start slowly stirring. This is the part where you really have to pay attention: Once the milk is mixed with the cheese and the cheese starts melting, you have to start rapidly stirring the fuck out of that sauce with a whisk or your favorite rapid-stirry-thingy until it gets all smooth, bubbly, and thick, which takes about five minutes.

(Note: The sauce will be very grainy at first, which is why you need to whisk the shit out of it to get it all velvety and smooth, and once the heat really starts permeating everything, the graininess is reduced further. You can definitely get it to "7-11 nacho cheese" consistency.)

At this point, still stirring over low heat, you can use the rest of the can of evaporated milk to thin the sauce to your taste/preference.

Once desired consistency is achieved, you can basically add whatever the fuck you want. Spices, hot sauces, sweet sauces, finely-chopped peppers/mushrooms/onions, minced garlic, corn, beans, bacon bits, I don't give a fuck. Try different cheeses, too.