Infinitely customisable thick cheesy nacho sauce that’s not too starchy or heavy… You can choose any kind of cheese you like, but I prefer a blend of strong hard cheese and something mild like emmental which seems to keep the sauce stringy!
- 100g grated hard cheese, a blend of your own choice around
- 5g cornflour/corn starch (you can thicken the sauce or thin it by adjusting this up or down a few grams)
- 5g Colemans mustard powder
- 5g turmeric
- 2g black pepper
- 175g evaporated milk (koffiemelk in NL)
fresh chilli, coriander, onions, garlic, smoked paprika etc etc
Whisk the cornflour, mustard, turmeric and black pepper into the evaporated milk in a pan. Add the cheese and stir over a medium heat for around ten minutes until the cheese has melted. The sauce should be nice and hot and smooth. If you’re adding extras do it now and let the sauce come back up to temprature before serving.
Pour over hot nacho chips (or indeed regular chips. Or anything.)