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Mar 31, 2007 07:34 AM

Cheese sauce recipe?

Does anyone know how to make a good cheese sauce for things like nachos, cheese fries, etc.? I've tried using Velveeta, but I hate that fake cheese taste.

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  1. I recommend combining some velveeta with some other cheeses (monterrey jack, cheddar, etc) and using spices (garlic), along with some Rotel or homemade equivalent. When I make queso, it usually has:

    monterrey jack
    fresh cilantro
    fresh garlic
    fresh chives
    sweet (1015) onion
    fresh serranos (or jalepenos)
    fresh red bell peppers

    if you combine them all, you'll lose the velveeta taste, but keep the creamy quality.

    1. You could make a white sauce and then add grated cheese (whichever you like) to it. I also like C.I.'s Best Recipe for mac and cheese for the cheese sauce which uses eggs, evaporated milk, hot sauce, dried mustard and grated cheddar.

      1 Reply
      1. re: chowser

        The CI recipe is indeed good, esp. for mac & cheese :) When I make it, it tends to be a little bit thin, though (perfect if it will be baked, but maybe a bit thin for nachos?) I think the starch from the pasta is what ends up making it thicken up right-- maybe worth still adding a little starch or flour if it's supposed to stand on its own?

        In a rather different vein, you might also consider a "beer cheddar fondue" recipe, which has a mix of beer and cream for its liquid

      2. Here's the sauce that goes in my mac-and-cheese, which I think would work very well: Heat 1 1/4 cups whole milk just to the boil. Add 8 oz. cubed cream cheese and stir until melted. Add 8 oz. shredded sharp cheddar and stir until melted. This sauce is very creamy and smooth and would take well to dressing up (other cheeses, green chile, etc). Incidentally, if you want the mac-and-cheese, this will sauce 8 oz. macaroni decadently.