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 9 Review(s)
Comments (6)
May 5, 2019 9:54 am
[…] 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 […]
December 16, 2019 9:58 am
[…] our Foodie Favorite Nacho Cheese sauce recipe a try! Toss out that sad, canned nacho cheese and add in your favorite cheese for a […]
June 17, 2020 11:48 am
Question: how do I scale the recipe to double it, yielding 3 cups? Do I simply double everything, including the sodium citrate?
June 17, 2020 1:43 pm
Yup just double everything
October 22, 2020 6:11 pm
Where do you find sodium citrate?
October 26, 2020 8:02 am
You can get it on our website.