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There are few things better than a good Spicy Nacho Cheese Sauce. Made with freshly shredded, sharp cheddar cheese and diced jalapenos, this dip is creamy, cheesy, spicy and poured over crunchy tortilla chips – it’s my favorite guilty pleasure!
Nachos have always been my all-time favorite guilty pleasure. Ball games, movies, you name it – nachos were my snack of choice. In fact, they still are!
Years ago, a friend and I were at a hockey game and we went to the snack bar for nachos. The cashier said it would be just a minute while they refilled the cheese. To our horror we watched them pour cheese sauce from a plastic bag into the nacho cheese dispenser. Stadium nachos would never be the same!
My cheese sauce is a staple at our house. I am not a fan of the flavor Velveeta (if you like it, no judgement – you do you), so I created a recipe using real, sharp cheddar cheese that stays smooth and creamy because of my secret weapon – a little added cream cheese!
Here are the 6 main ingredients you’ll need to make my spicy nacho cheese sauce:
This homemade Spicy Nacho Cheese Sauce is made with fresh cheddar cheese – no processed (orange box) cheese here. This is actually the same cheese sauce I use to make my homemade Macaroni and Cheese, just kicked up with some spicy jalapenos.
A traditional nacho cheese sauce is going to have that deep orange hue from the sharp cheddar cheese, which I am partial too, but a white cheddar is also quite tasty. I use Fontina, white cheddar and Jack cheese in my Baked Queso Blanco Dip and that combo is delicious! Any of those cheese could be substituted for the sharp cheddar.
Whatever cheese you use, you do want to make sure that you grate it fresh for optimal melting. Pre-shredded bagged cheese has a starchy coating to keep it from sticking together but this can also prevent it from melting. The only pre-shredded cheese that I have found to actually melt nicely and can recommend is Tillamook Farmstyle Cut. This is especially nice for mozzarella that can be difficult to shred.
Absolutely, and I even recommend it! Make your sauce on the stove like the recipe calls for, then pour it into a small slow cooker. Keep it set to warm – you don’t want it actually cooking the cheese but just keeping it dippable.
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