Nacho cheese sauce
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.2 out of 5.12 ratingsRate
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Pour this moreish nacho sauce over tortilla chips and serve for a movie night snack – it's got a hit of smoky flavour thanks to paprika
Egg-free
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
30g unsalted butter
-
30g plain flour
-
450ml whole milk
-
150g extra mature cheddar
grated
-
5 cheese slices
-
¼ tsp smoked paprika
-
pinch of chilli powder
(optional)
-
tortilla chips
to serve
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Nutrition: Per serving (6)
- kcal258
- fat20g
- saturates12g
- carbs8g
- sugars4g
- fibre0.3g
- protein12g
- salt0.96g
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Method
-
step 1
Melt the butter in a medium saucepan over a medium heat and, once foaming, stir in the flour to make a paste. Cook for 1-2 mins, then slowly pour in the milk, whisking continuously until you have a smooth sauce. Bubble for 1-2 mins.
-
step 2
Remove from the heat and stir in the grated cheddar and cheese slices until everything has melted and the sauce is thick – return to the heat for a minute or two if the cheese doesn’t melt completely. Sprinkle in the paprika, then season with salt and pepper.
-
step 3
Warm the sauce over a low heat until piping hot, then pour into a serving dish and sprinkle over the chilli powder, if using. Serve with tortilla chips for dunking.
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A star rating of 4.2 out of 5.12 ratings
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