Nacho sauce is a very popular snack food in this house. One day while at the grocery store, I made the mistake of reading the label on the can. No more canned nacho sauce for us. Fortunately, I realized I could engineer my own nacho sauce (no shelf-stable pseudo-cheese product involved) based on my recipe for broccoli cheese soup.
1 stick of salted butter
8 T AP flour
1 tsp onion powder
1 tsp cayenne pepper
1 can of Ro-Tel
3 C milk
12 oz. shredded Cheddar Cheese (or Mexican cheese blend)
1 small jar Jalapenos (optional)
Directions: Melt the butter in a skillet over low heat (you may need higher heat, my stove is an over-achiever!), then stir in the flour, onion powder and cayenne, and cook just long enough to lose the flour taste, but not long enough to brown.
Add the can of Ro-Tel and whisk to combine.
Slowly add the milk 1/2 cup at a time, pausing to whisk in each addition. Once all of the milk is in, and the sauce is smooth, allow it to simmer just until it begins to thicken and bubble.
Add the shredded cheese (if you prefer, you could certainly use a Mexican cheese blend instead of cheddar) a handful at a time and stir until it’s melted before adding more.
Once all of the cheese is incorporated, taste the sauce.
If you like it hotter, add the juice from the jar of jalapenos, 1 tablespoon at a time, until the flavor is just right.
Keep warm in a crock pot, or serve over tortilla chips with refried beans, taco meat, lettuce, tomatoes, olives, jalapenos, sour cream and guacamole.
If there is any sauce left over (highly unlikely) it can be refrigerated and re-heated later.