Homemade nacho cheese dip/sauce
Can be made in under ten minutes.
2 Tbsp. butter
2 Tbsp. flour
1 cup whole milk
1 and 1/2 cups shredded sharp cheddar cheese
1/4 tsp. salt, optional
1/2 tsp. chili powder
1 - 4.5 oz. can mild chopped green chiles
Add the butter and flour to a small sauce pot. Heat over medium heat and whisk the butter and flour until the mixture becomes bubbly and foamy. Continue to cook and whisk for about 60 seconds.
Whisk the milk into the butter/flour mixture. Turn the heat up slightly and allow mixture to come to a simmer while whisking. When the mixture becomes thick enough to coat the back of a spoon, turn off the heat.
Stir the shredded cheese into the mixture a handful at a time, until melted into the sauce. If needed, keep the pot over a low flame to help the cheese melt. Do not over heat.
Once the cheese is melted and the sauce is smooth, stir in the salt and chili powder. Stir in the chopped green chiles. Serve warm. Use as a dip with tortilla chips, a sauce over chili dogs, or pour over scrambled eggs. Makes about 1 and 1/2 cups.
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