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Luffie's Nacho Cheese Sauce by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Cheese sauce used for chili cheese nachos and also for baked macaroni & cheese.

Please note: This is full fat and should be consumed in moderation!

Ingredients:

4 tbsp

butter

3 tbsp

flour

1 tsp

salt

2 tsp

Mrs Dash

1 tsp

chopped garlic

1/2 tsp

pepper

3 cup

milk

1 cup

Vege stock

1 can

campbell's cheddar cheese soup

3 cup

shredded sharp cheddar

1 block

cream cheese

Directions:

Cook first 6 ingredients over med/high heat until flour has a chance to cook (a few mins) and roux** is smooth and bubbling.

Gradually add milk whisking constantly. I usually add milk about 1/2 cup at a time until all milk is stirred in, continue cooking and whisking until milk is incorporated into the sauce. Then add enough vege stock until sauce reaches your desired consistency (you may only need a few drops).

Add cheese soup, cream cheese and shredded cheese, stir until melted.

Please Note - This recipe is not good for you and should be consumed in moderation :)

**Roux is a mix of cooked flour and fat used to thicken sauces - you are in essence making one of the three "mother sauces" a bechamel, after you add milk or cream. This sauce can also be used as the base for Mac & Cheese or Alfredo Sauce by adding garlic and grated parmesan cheese

Categories:

Apps/Snacks & Beverages
Eggs & Cheeses
Quick & Easy
Sauces
Side Dishes
Vegetarian/Vegan