Nacho cheese sauce
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A roux of butter and flour whisked with milk and grated cheese, seasoned with paprika, mustard and a pinch of nutmeg.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 1 1/2 cups grated cheese
- 1/4 teaspoon paprika
- Small squirt of mustard
- A pinch of nutmeg
- Salt and pepper to taste
Equipment
- saucepan
- whisk
Directions
- Melt the butter in a saucepan, then whisk in the flour to form a roux.
- Cook for 1-2 minutes, until the flour turns slightly brown.
- Turn the heat to low and whisk in the milk.
- Season with a pinch of nutmeg and a little salt and pepper.
- Keep whisking over low to medium heat until the sauce is smooth and a bit thicker.
- Add the grated cheese and stir over low heat until it has melted completely. If you like, adjust with paprika, mustard, and more salt.
Notes
Keeps in the fridge (no time given); it thickens when chilled, so reheat in a saucepan to loosen.