This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for nachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed.
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I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still no cigar. The consistancy was good but I thought the flavor was just not what I was looking for - kind of bland even though the cheese was spicy. Also I could taste the flour in the cheese sauce. Altogether it wasn't bad but I'll keep looking.
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This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for nachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed.
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I'm giving this 4 stars because it has a good base. I've made this several times playing with the ingredients each time. I've found that if you use 1 tbsp cornstarch and 1 tbsp self rising flour it doesn't give as much of the overpowering flour taste. Also USE A GOOD DELI PEPPER JACK if you get the prepackaged stuff off the cold shelf at the store it will NOT work. It doesn't melt well and will not give you the texture you want. I usually add a little extra cheese asadero or fresco. Gives it a little extra. I haven't perfected it yet but I'm still trying!
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I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still no cigar. The consistancy was good but I thought the flavor was just not what I was looking for - kind of bland even though the cheese was spicy. Also I could taste the flour in the cheese sauce. Altogether it wasn't bad but I'll keep looking.
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This is OK but if you go to a store that sells to the public restaurant foods and get Land o Lakes white melting cheese in a big block and melt it over a double broiler with you adding milk til you get to the restaurant consistency you want you will be very happy.You can add chopped halapino's for extra kick but the restaurants if they make there's from scratch use that brand of cheese.
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I used Cheddar cheese instead of the pepperjack. This turned out smooth and creamy! Depending on your tastes it may need a little salt but it is good as-is to me! Thanks!
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I used the deli pepper jack cheese like many had recommended. I also noticed that people thought that this tasted too bland. Adding a can of tomatoes and chiles (Rotel) brought more flavor. This also makes it taste a little bit more like restaurant cheese sauce at the local Mexican restaurants. My husband and I were very impressed. This is probably as good as we are going to get with a Mexican cheese dip. For another idea adding a box of frozen spinach (squeeze the juice out) would make a great espinaca dip.
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It a good and inexpensive recipe but what is missing is the asiago cheese and cumin. I found that cheese in the refrigerated section by the cream cheese at Wal-Mart. I think adding those to this will make it exceptional.
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This is a good easy recipe. The Pepperjack gives it just enough of a kick without being too spicy. To the comment above: The cheese dip that JOYBOWES is thinking of is made with Queso or Asada cheeses. They can be harder to find and they burn more easily.
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I've been making this for years. My family loves it. I don't really measure anything, just make a white sauce and add the cheese. Like gravey, it can be a chanllenge to master this. I never tried it until I got the gravey down to a science. If the white sauce doesn't look right, throw it out before you add the cheese. You can always start over.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for nachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed.
I'm giving this 4 stars because it has a good base. I've made this several times playing with the ingredients each time. I've found that if you use 1 tbsp cornstarch and 1 tbsp self rising flour it doesn't give as much of the overpowering flour taste. Also USE A GOOD DELI PEPPER JACK if you get the prepackaged stuff off the cold shelf at the store it will NOT work. It doesn't melt well and will not give you the texture you want. I usually add a little extra cheese asadero or fresco. Gives it a little extra. I haven't perfected it yet but I'm still trying!
I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still no cigar. The consistancy was good but I thought the flavor was just not what I was looking for - kind of bland even though the cheese was spicy. Also I could taste the flour in the cheese sauce. Altogether it wasn't bad but I'll keep looking.
This is OK but if you go to a store that sells to the public restaurant foods and get Land o Lakes white melting cheese in a big block and melt it over a double broiler with you adding milk til you get to the restaurant consistency you want you will be very happy.You can add chopped halapino's for extra kick but the restaurants if they make there's from scratch use that brand of cheese.
I used Cheddar cheese instead of the pepperjack. This turned out smooth and creamy! Depending on your tastes it may need a little salt but it is good as-is to me! Thanks!
I used the deli pepper jack cheese like many had recommended. I also noticed that people thought that this tasted too bland. Adding a can of tomatoes and chiles (Rotel) brought more flavor. This also makes it taste a little bit more like restaurant cheese sauce at the local Mexican restaurants. My husband and I were very impressed. This is probably as good as we are going to get with a Mexican cheese dip. For another idea adding a box of frozen spinach (squeeze the juice out) would make a great espinaca dip.
It a good and inexpensive recipe but what is missing is the asiago cheese and cumin. I found that cheese in the refrigerated section by the cream cheese at Wal-Mart. I think adding those to this will make it exceptional.
This is a good easy recipe. The Pepperjack gives it just enough of a kick without being too spicy. To the comment above: The cheese dip that JOYBOWES is thinking of is made with Queso or Asada cheeses. They can be harder to find and they burn more easily.
I've been making this for years. My family loves it. I don't really measure anything, just make a white sauce and add the cheese. Like gravey, it can be a chanllenge to master this. I never tried it until I got the gravey down to a science. If the white sauce doesn't look right, throw it out before you add the cheese. You can always start over.
