November 6 is National Nacho Day! I am a big fan of mac and cheese, and I adapted my recipe to make it into a nacho sauce. This is always a big hit, especially with football season in full swing! If you don't like your nacho cheese on the spicy side, consider reducing the cayenne pepper and/or using regular Monterey Jack cheese instead of Pepper Jack.
Notes from the Test Kitchen:
This nacho cheese sauce recipe is going to become a staple in your house. The array of cheeses and spices blend really well together. This would make a great crock pot dip too. Super yummy!
Melt butter in a Dutch oven over medium heat. Evenly sprinkle 3 tablespoons of flour over the melted butter. Whisk constantly until the mixture is thick and all the flour is incorporated, 3-4 minutes.
You will want to do these next steps very, very gradually, or your sauce will be grainy. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer on medium, stirring/whisking constantly, until slightly thickened, about 5-7 minutes. Add in smoked paprika, ground chipotle, ancho chile powder, cayenne pepper, and a pinch of salt, stirring well.
Reduce heat to low and add cheddar cheese, Monterey pepper jack cheese, and Muenster cheese, adding a handful at a time as you whisk; stir until thoroughly melted. Add in diced green chiles. Season with more salt to taste as needed. Serve immediately, or keep on a slow cooker set on low.
When ready to serve, drizzle over your favorite tortilla chips, with chopped white onion, chopped cilantro, salsa, sliced jalapenos, sour cream, and my Best Quick & Easy Guacamole.