Last week, we discussed how to make cheese fondue, a delicious cheese dip that goes well with fruit, veggies, bread, what have you. Today, we’ll take a look at a popular recipe for homemade nacho cheese, which some might call “poor man’s fondue.” One of the many benefits of being a lifelong Pittsburgh sports fan (other than six rings, three Cups, and some distant World Series titles) is the food that typically accompanies sports-watching gatherings. Super Bowls are so common in these parts that many families have special recipes set aside for the ever-so-frequent occurrences. Heck, there’s even a restaurant in Pittsburgh called “Souper Bowl”. Anyways, one of my favorite “sports food” traditions is that of homemade nacho cheese and nachos. They’re great when you’re at the game – yes – but they’re even better in the comfort of your favorite La-Z-Boy. It’s time to step up your catering game for football Sunday. Let’s get started.
Ingredients – They’re What You Need!
These ingredients will yield the most delicious nacho cheese dip you’ve ever tasted! If you’re looking to add a little personal flavor, though, feel free to add ingredients as you see fit! Some diced peppers can really add some kick to the mix! If you’d like to grate your own cheese for the sauce, we recommend trying our Fiery Spiced Cheddar Cheese – a perfect compliment for nachos.
-1 medium-sized saucepan
-1 whisk (preferably wire)
-1 cup of grated sharp cheddar cheese
-1/4 teaspoon of salt
-1 cup of milk
-2 tablespoons of flour
-2 tablespoons of butter
Directions – Let’s Get Cookin’!
Alright, so, we begin by melting our butter in the medium saucepan at low heat. When the butter has melted (which shouldn’t take long), add your flour and whisk away until you’ve obtained a nice melted butter-flour blend. Now, it’s milk time! Go ahead and dump your milk into the mixture and stir incessantly until it’s nice and thick. Once the contents have thickened, add your grated sharp cheddar and salt. Again, get that saucepan a stirrin’! Stir away until the cheddar has melted completely. You’re almost done! Gently whisk, whisk, and keep whisking until you’re more of a whisker than the hairs on your feline’s face! Okay, maybe not that much. A good barometer is thickness. Make sure all of the ingredients have combined nicely to form a cheesy, thick sauce. And that’s it! Your cheese sauce is ready for dipping – the rest is nacho problem!
I’d like to put an emphasis on being careful when you pour the nacho cheese from the saucepan into your dish for serving. This stuff is meant to be served hot, which can spell some ugly burns if you aren’t careful. Something else to keep in mind: If you’re serving directly from an electric sauce container, keep the heat on extremely low or turn it off altogether. My friends and I have had plenty of forgetful moments and left the heat on throughout the duration of a televised sporting event. Needless to say, this results in a pretty nasty mess, including (but not limited to) the ruin of a relatively expensive electric container, a far less than pleased parent, and worst of all – burnt nacho cheese. So, yeah, be careful!
Hope you enjoyed this recipe! Do you have any great “sports food” recipes? If so, send them our way! If we like ‘em, there’s a good chance you’ll see them on the blog!