8 Servings
15 Minutes
Allergens
Everyone likes their nachos a little differently. To make everyone happy and feel a little creative, I put all the toppings out bar-style so everyone can mix and match on their own. My perfect nacho is a combo of sweet potato tortilla chips, cheese, and guacamole, with a little chopped onion on top.
In a medium saucepan, over low heat, melt the butter. Whisk in flour, then add half a cup of milk and whisk out all lumps.
Add in cream cheese and shredded cheese, plus remaining half cup milk, in small increments, to thin out to your liking.
Continue whisking until smooth and cheese is fully melted, about five minutes. Make sure the cheese mixture is very hot so it doesn’t congeal as soon as it’s removed from heat.
Serve immediately with chips, salsa, avocado, olives, onions, and hot peppers. Reheat any cooled cheese on the stove over low heat or in the microwave.
The cream cheese in the sauce should be whipped or from a block?
The cream cheese should be a block of cream cheese.
was absolutely delish! If you made the sauce and see that you need more time before you’re going to serve it, leave it in the pot on the lowest flame (covered or uncovered) and mix every few minute.
Yum!!!! We keep making this cheese sauce over and over!!!