Nacho Cheese Sauce

With its great orange color and slightly tangy flavor, this creamy sauce is perfect for sharing alongside chili nachos and jalapeños. It's a versatile and delicious addition to your snack repertoire.

Ingredients

• 350ml/12fl oz full-fat milk
• 25g/1oz unsalted butter
• 25g/1oz plain flour
• 150g/5½oz Red Leicester, grated
• 1 tsp cayenne pepper
• 4 shakes Tabasco
• White pepper to taste

Directions

Prepare the Ingredients

1. Measure and Grate:
   Measure out all your ingredients and have them ready before you start. Grate the cheese, measure the milk, and prepare your spices and butter.

Heat the Milk

1. Warm the Milk:
   Place two saucepans on medium heat. Pour the milk into one of the pans and heat it until it's warm but not boiling. Watch it to ensure it doesn't scald.

Make the Roux

1. Melt Butter:
   In the second pan, melt the butter over medium heat.
2. Form a Paste:
   Once the butter is melted, stir in the plain flour to form a paste. This mixture is called a roux.
3. Cook the Roux:
   Cook the roux for 3-4 minutes, stirring constantly. This will help to cook out the raw flour taste and ensure a smooth sauce.

Incorporate the Milk

1. Add Milk Gradually:
   Gradually whisk the warm milk into the roux a little at a time, stirring constantly to prevent lumps from forming.
2. Ensure Smoothness:
   Continue adding the milk slowly, whisking until the sauce is smooth and silky before adding more.
3. Reduce Heat:
   Once all the milk has been added, reduce the heat to its lowest setting and keep stirring.

Cook the Sauce

1. Thicken the Sauce:
   Continue to cook the sauce over low heat for an additional 4 minutes. This allows it to thicken properly and develop a creamy texture.

Add the Cheese

1. Stir in Cheese:
   Stir in the grated Red Leicester cheese. Allow the cheese to melt completely, stirring continuously for about 2 minutes. The sauce should be smooth and glossy.

Season the Sauce

1. Season to Taste:
   Season the cheese sauce with cayenne pepper, Tabasco, and a pinch of white pepper. Taste and adjust the seasoning as necessary.

Serve

1. Ready to Serve:
   Your nacho cheese sauce is now ready to serve. Pour it over a plate of nachos, drizzle it on chili, or use it as a dip for jalapeños and other snacks.

Additional Tips

• Cheese Variations: While Red Leicester has a distinctive color and flavor, you can mix it with other cheeses like cheddar, Monterey Jack, or even cream cheese for different textures and tastes.
• Spice Levels: Adjust the cayenne pepper and Tabasco to suit your preferred level of spiciness. Use less or add a bit more for extra heat or a milder sauce.
• Storage: If you have leftovers, store the sauce in an airtight container in the refrigerator for up to a week. Reheat gently over low heat, adding a splash of milk if needed to regain the creamy consistency.
• Serving Ideas: This sauce is perfect for nachos, but it can also be used on baked potatoes, as a dip for pretzels, or even as a topping for burgers.

This nacho cheese sauce is a crowd-pleaser, perfect for game nights, parties, or any time you need a cheesy dip. Enjoy its rich, tangy flavor with all your favorite snacks!