Nacho Twist

I am not a fan (pardon the pun for this upcoming football weekend!), of the bright orange gooey cheese used on nachos.  It just looks so artificial.  I like to use real sharp cheddar cheese when I make nachos.  The problem is it has a weird consistency when melted and remelted.  The trick is to add a little bit of a fattier cheese to keep it creamy at a low temperature.  I use a french herb cream cheese (Boursin cheese is my ultimate favorite, but I couldn't find it in the store this week) to the cheddar to give it a tangy, garlicky flavor.  My advice is to add it a little at a time so you get the taste you like.  It can overwhelm the cheddar taste if you use too much.  Plain cream cheese works just as well.
This sauce is deliciously decadent on baked potatoes and french fries too!  So, whichever team you are rooting for, enjoy good food!

Nacho Cheese Sauce
printable recipe

3 T. butter
3 T. flour
2 c. milk
8 oz. shredded sharp cheddar cheese
4-8 oz. herb cream cheese or plain cream cheese
Optional: can of chopped jalapenos to taste

In a medium saucepan melt the butter over medium high heat. Whisk in the flour and cook for 2 minutes, stirring continuously.

Add the milk and stir to blend.  Cook, stirring often until thick and smooth.

Add the shredded cheddar and stir until melted and smooth.

Add the cream cheese, stir to melt.  If using, add jalapenos.  Heat through until bubbly.

Enjoy with your favorite tortilla chips and toppings.