Use this cheese sauce to top the Ball Park Nachos from Lee Frank and Rachel Anderson's Ultimate Nachos, or use it as an easy cheese dip.
Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.
Béchamel Cheese Sauce from 'Ultimate Nachos'
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups melting cheese of your choice, shredded (about 2 cups)
Salt and black pepper
In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until a smooth paste forms, 5 to 6 minutes.
Meanwhile, in a separate pan, heat the milk until it is just about to boil. Be careful not to burn the milk. Burnt milk is cringe-worthy.
Gradually add the hot milk to the butter mixture, and whisk continuously until smooth. Bring the sauce to a boil.
Cook for 10 minutes, stirring constantly, then remove from the heat, immediately add the shredded cheese, and stir together until evenly incorporated. Season the cheese sauce with salt and pepper to taste.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|