NACHO CHEESE SAUCE – the best recipe and one I have sold thousands and thousands of when I had my cafe.
Follow the recipe exactly and it will come out perfect every time. Important to know you really should use fresh grated Parmesan cheese – it makes the difference. But in a pinch if you only have the other kind (use a little more) and it will work well.
Also this does keep in the fridge for a few days – you just need to add cream to it when you reheat – because it will thicken and need to be diluted.
You can also freeze the leftovers – but if you have leftovers, you didn’t make it right 🤣🤣
Perfect for your Chanukah Party or any night Nacho craving.
1 cup heavy cream
1 1/4 cup grated Parmesan
1 2/3 cup -2 cups shredded cheese (I usually use a mix of mozzarella and cheddar or Gouda and cheddar)
You can spice this up with chili pepper or black pepper.
In a large frying pan, heat the cream till starts a rolling boil. Then mix.
Then add the cheeses and mix until All the cheese are fully melted.
Bring back to a bubble boil and then shut flame and let cook for a few minutes to thicken.
Then serve!
Find it online: https://sarahmlasry.com/easiest-nacho-cheese-sauce-no-flour/