Nacho Cheese

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup evaporated milk
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces Monterey Jack cheese, shredded
• 1 jalapeño, seeded and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• black pepper, to taste

Method

1. 1

   Melt the butter in a 6-quart saucepan over medium heat.

   1:00 · Melt butter
2. 2

   Whisk in the flour and cook, stirring constantly, until the mixture is smooth and lightly golden, about 1 minute.

   1:00 · Cook roux
3. 3

   Gradually whisk in the whole milk and evaporated milk, making sure no lumps remain.

4. 4

   Cook the mixture, whisking frequently, until it thickens slightly and just begins to simmer, 3 to 4 minutes.

   3:00 · Simmer sauce base
5. 5

   Reduce the heat to low and stir in the cheddar and Monterey Jack a handful at a time, letting each addition melt fully before adding more.

   3:00 · Melt cheese
6. 6

   Stir in the diced jalapeño, cumin, garlic powder, cayenne, salt, and black pepper.

7. 7

   Cook over low heat, stirring often, until the sauce is smooth and glossy, about 2 minutes.

   2:00 · Finish sauce
8. 8

   Remove from heat and serve warm, thinning with a splash of milk if the sauce thickens too much upon standing.