Toss out that sad, canned nacho cheese and add in your favorite cheese for a velvety smooth texture and rich, real-cheese flavor. Let sodium citrate turn boring old nachos and cheese into the star of the show.
Ingredients
- 200g (6.8 oz) Cheddar
- 200g (7 fl oz.) 2% Milk
- 30g (1 small) Roasted Jalapeno, Seeded & Chopped
- 4.5g (1 tsp) Sodium Citrate
- 1.5g (½ tsp) Salt
Equipment
- Immersion Blender
- Small Heavy Bottom Pot
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
1.5 Cups
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Combine and Melt
In a small pot over low heat, combine all ingredients listed above. Gently cook until cheese is melted.
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Blend, Cool, and Serve
Using an immersion blender, blend the contents of the pan until smooth and uniform.
Allow the cheese sauce to cool before serving. Cheese can be cooled completely and reheated for future use.
Summary
Recipe Name
Nacho Cheese
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 15 Review(s)
11 Comments.
[…] main culinary use is to make baller melty cheese sauces out of any cheese you want (Check out this recipe). But our most common use is to buffer acidity. Adding 0.8-1% sodium citrate to the total weight of […]
[…] our Foodie Favorite Nacho Cheese sauce recipe a try! Toss out that sad, canned nacho cheese and add in your favorite cheese for a […]
Question: how do I scale the recipe to double it, yielding 3 cups? Do I simply double everything, including the sodium citrate?
Yup just double everything
Where do you find sodium citrate?
You can get it on our website.
Where does one get anything? Amazon.
All the ingredients we use that are linked are available on Modernist Pantry.
Hi I want to make mac & cheese bites to get reheated later, what do you recommend for a ratio, cheese to sodium citrate?
3% is the normal ratio of cheese to sodium citrate. This may require additional testing to get the exact ratio with the milk in the recipe.
Can this be made with almond milk? Or full fat coconut milk, the canned kind?