5 Minute Nacho Cheese Sauce Recipe {Video!} - Budget Bytes (2024)

FAQs

What is the best shredded cheese for nachos? ›

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

“Salts such as sodium citrate and sodium hexametaphosphate are known in the cheese industry as melting salts. Their primary purpose is to swap sodium ions for calcium ions bound to the casein proteins in cheese. In doing so, they loosen these proteins and make them water-soluble.

Butter and flour: This nacho cheese starts with a roux made of equal parts butter and all-purpose flour. Milk: You'll need a cup of whole milk. Cheese: For this classic nacho cheese recipe, opt for sliced processed American cheese. Salt: A pinch of salt enhances the savory flavor of the nacho cheese.

You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.

Asadero cheese is a semi-soft, Mexican cheese that is made from cow's milk. It is a popular cheese in Mexican cuisine and is often used in dishes such as quesadillas, chiles rellenos and nachos.

They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.

Taco Bell actually gets their nacho cheese delivered to them pre-made or in a powdered form that liquid is added to and heated up. It is labeled something like “jalapeno cheese sauce”.

There are a few natural umami bombs in there, namely Romano cheese, cheddar cheese, and tomato powder. Slightly less potent (umami grenades?), though still packing their own glutamate punch, are onion powder, garlic powder, and the various forms of whey.

Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling. If using all-purpose flour, add it to the mixture before the cheese; it needs to be cooked for a few minutes to remove the starchy taste.

I've made mozzarella from scratch using dried milk (using rennet) in the past and I've made ricotta cheese using evaporated milk. (And yes, I also have freeze dried mozzarella cheese in my storage.)

Why does Velveeta melt so well? ›

The reason Velveeta melts so readily into a puddle of uniform-seeming goo is that it includes sodium alginate, an emulsifying salt that's extracted from brown algae.

The white shredded cheese used at Mexican restaurants, known as queso blanco, is a versatile and delicious cheese that adds a creamy and savory element to many dishes. Its mild flavor, creamy texture, and excellent melting properties make it a perfect choice for Mexican cuisine.

Shredded cheese is one of Taco Bell's most used ingredients, appearing on almost all of their menu items in one of two forms - Cheddar and three-cheese blend.

Fancy cut cheese is thin like angel hair pasta, and is quick melting. Feather cut is fatter like linguine, and holds its shape when melted.