<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I found this one on line, a different approach. It sounds good and the people there say it's great. You gotta love this site.
I love Nacho Cheese
The Official I Love NachoCheese .com Recipe
Serving Size: Enough for one bowl of nachos (1-2 persons)
Ingredients:
1 1/2 tbsp. butter
1 tbsp. corn starch
1/2 cup milk
1 oz. cream cheese, cubed
1 cup sharp cheddar cheese, shredded
1/8 cup monterey jack, shredded
1/2 tsp. Habenero Hot sauce. (Any habanero/scotch bonnet pepper sauce will do. We recommend anything with a "use with descretion" warning on the bottle.)
1/2 tsp. chili powder
1/4 tsp. paprika
Directions:
In a small saucepan over low-medium heat, melt butter and stir in corn starch.
Pour in the milk, add cream cheese, and continue to stir until mixture is fully incorporated.
While stirring mix in cheddar and jack cheeses, chili powder, paprika, and hot pepper sauce.
Continue to stir until cheese has melted and all ingredients are well blended.
Pour over tortilla chips. </div></BLOCKQUOTE>
I made this up tonight and it was pretty darn good. I used 1 oz of Pepper Jack and 3.5 ozs of Cabot sharp cheddar, with Chimayo Hot chili powder, and no paprika. Was nice and smooth and creamy, but make sure you don't over heat it or it will get grainy on you. I added the jack and cheddar then turned off the burner. It's a keeper. IMO this nacho cheese base would make some nice stove top Mac and Cheese with a twist.