Nacho cheese sauce?

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

I'll never forget my one experience trying to make Nacho sauce. I was
using the recipe in the Moosewood Cookbook, and I was young - it was
probably 15 years ago - and knew how to cook but not nearly as well as
I do now =) I follwed the recipe exactly, but I ended up with a gloppy,
curdled-looking mess. it seemed to curdle when I added the beer,
strangely enough. we tasted it and it was gross. i have no idea what
went wrong, to this day.

never have tried it again, though. i like to make notes in cookbooks as
to my changes and opinions of the recipes, so this page has a huge red
X across the whole page and the note "DON'T DO IT! GROSS! DISGUSTING!
NO! NO! NO! "

So. I'd not recommend the Moosewood recipe.

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

Feel free to poke fun at me for liking nacho sauce. I also like the
real nachos with real cheese and homemade refried beans, etc., as my
Mexican relatives make it, but sometimes trashy is what yer in the
mood for.

ObDinner: Today's dinner was a sautee of shrimp, scallops, and
calamari rings in butter, lemon, garlic, and parsley, accompanied by a
shiitake risotto and a cucumber salad. I love Mondays, because I go
over to Guy's, and he has completely different stuff in his fridge and
cupboards from what I have at home, so it's like getting to go grocery
shopping in my own (second) home.

serene

I buy cheddar cheese sauce (more versatile than the nacho flavor) in #10
cans and I freeze it. I think it costs something like $5.50 for 6
pounds. The texture is weird when you thaw it, but it's fine after
melting. The stuff is quite useful for cooking, and I can add my own
peppers when making nachos and grate some real cheese over the top.

Best regards,
Bob

zxcvbob said:

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.
Feel free to poke fun at me for liking nacho sauce. I also like the
real nachos with real cheese and homemade refried beans, etc., as my
Mexican relatives make it, but sometimes trashy is what yer in the
mood for.

ObDinner: Today's dinner was a sautee of shrimp, scallops, and
calamari rings in butter, lemon, garlic, and parsley, accompanied by a
shiitake risotto and a cucumber salad. I love Mondays, because I go
over to Guy's, and he has completely different stuff in his fridge and
cupboards from what I have at home, so it's like getting to go grocery
shopping in my own (second) home.

serene

I buy cheddar cheese sauce (more versatile than the nacho flavor) in #10
cans and I freeze it. I think it costs something like $5.50 for 6
pounds. The texture is weird when you thaw it, but it's fine after
melting. The stuff is quite useful for cooking, and I can add my own
peppers when making nachos and grate some real cheese over the top.

Best regards,
Bob

Sam's sells the cheddar cheese sauce and the nacho cheese in the #10
cans IIRC for something like $4. I was wondering if you could freeze
either. Do you stir it then reheat or just reheat? A couple of my kids
love the stuff and since we shop at Sam's I'll pick up a can once in
awhile then divide it amongst them. I also pick up a box of their nacho
chips. For $3 you can't go wrong. We like the chips with real cheese
but the kids love that other stuff.

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

Use Velveeta. Melt some down in the microwave, add some spices (whatever
you like - ground chipotle, chopped chilis, etc.) and there you have it.

Jill

~patches~ said:

zxcvbob said:

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.
Feel free to poke fun at me for liking nacho sauce. I also like the
real nachos with real cheese and homemade refried beans, etc., as my
Mexican relatives make it, but sometimes trashy is what yer in the
mood for.

ObDinner: Today's dinner was a sautee of shrimp, scallops, and
calamari rings in butter, lemon, garlic, and parsley, accompanied by a
shiitake risotto and a cucumber salad. I love Mondays, because I go
over to Guy's, and he has completely different stuff in his fridge and
cupboards from what I have at home, so it's like getting to go grocery
shopping in my own (second) home.

serene

I buy cheddar cheese sauce (more versatile than the nacho flavor) in
#10 cans and I freeze it. I think it costs something like $5.50 for 6
pounds. The texture is weird when you thaw it, but it's fine after
melting. The stuff is quite useful for cooking, and I can add my own
peppers when making nachos and grate some real cheese over the top.

Best regards,
Bob

Sam's sells the cheddar cheese sauce and the nacho cheese in the #10
cans IIRC for something like $4. I was wondering if you could freeze
either. Do you stir it then reheat or just reheat? A couple of my kids
love the stuff and since we shop at Sam's I'll pick up a can once in
awhile then divide it amongst them. I also pick up a box of their nacho
chips. For $3 you can't go wrong. We like the chips with real cheese
but the kids love that other stuff.

That's where I buy it. It's probably a little more expensive than you
remember, and cheaper than I remember. :-) You have to stir it as you
reheat it anyway so it doesn't burn. You don't need to stir it before
heating.

I like the round yellow chips and my family likes the white chips, so I
always buy a 6 pound box of each. I usually eat the chips with picante
sauce instead of cheese sauce.

Bob

jmcquown said:

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

Use Velveeta. Melt some down in the microwave, add some spices (whatever
you like - ground chipotle, chopped chilis, etc.) and there you have it.

Jill

Melted Velveeta is not the same. You could use a mixture of Velveeta,
white sauce, and a little sharp cheddar cheese and come pretty close.

Bob

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

Feel free to poke fun at me for liking nacho sauce. I also like the
real nachos with real cheese and homemade refried beans, etc., as my
Mexican relatives make it, but sometimes trashy is what yer in the
mood for.

ObDinner: Today's dinner was a sautee of shrimp, scallops, and
calamari rings in butter, lemon, garlic, and parsley, accompanied by a
shiitake risotto and a cucumber salad. I love Mondays, because I go
over to Guy's, and he has completely different stuff in his fridge and
cupboards from what I have at home, so it's like getting to go grocery
shopping in my own (second) home.

serene

Here's a recipe my husband got from a former co-worker that her daughter
invented??? I wouldn't dream of poking fun at you since I love the stuff
too! <g>

Chris in Pearland, TX

* Exported from MasterCook *

Josie's Daughter Chili Cheese Dip

Recipe By :Josie's Daughter
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomatoes -- diced & drained
1 bunch green onions -- chopped
1 can tomatoes with green chilis (Rotel) -- diced &
drained
1 lb. Velveeta
1 lb. Mild Mexican Velveeta
2 cups mozzarella cheese -- shredded
1/2 handful jalapenos, chopped/diced -- to taste

Drain and chop tomatoes. Dice green onions using tops only. Dice cheese
into 1" cubes. Combine tomatoes, green onions, and Rotel tomatoes in
crockpot. Add jalapenos. Bring to simmer on high (however long that
takes?) Change crockpot setting to low. Slowly add cheeses and blend all
ingredients until smooth.

serene said:

Feel free to poke fun at me for liking nacho sauce.

Heck no. Who doesn't like nacho sauce?

I make what is essentially a maxi-cheddar mornay sauce,
with jalapeños. Make a roux. Add sliced jalapeños.
Incorporate milk and simmer for 10 minutes. Inundate
with cheese. Serve.

--
Reg

In article <[email hidden]>,

serene said:

Feel free to poke fun at me for liking nacho sauce.

OK. poke...poke...poke

I'll admit it...I don't like the stuff very much, although I
occasionally have it.

Of course, I have a whole different set of food vices instead!

:-)

--
Dan Abel
[email hidden]
Petaluma, California, USA

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such. When I
buy the Frito-Lay brand, I like it a lot, but I know I'm paying three
bucks for a third of a pound of junk food, and I can buy really good
cheddar for less than that. So I thought I'd ask y'all if you know
how to make the stuff.

<snip>

Don't know how to make the orange stuff LOL. But you can warm up your
favourite salsa and add grated colby/longhorn type cheese to it; stir
until the cheese is melted.

serene said:

Anyone ever make your own nacho sauce? One of my trashy-food delights
is the unbelievably orange stuff you get at theaters and such.

Frankly, I think the only way to get "the real thing" is by opening a
can... which used to be found at a "very good price", in a rather
large container at Smart & Final.
--

Practice safe eating. Always use condiments.

Reg said:

serene said:

Feel free to poke fun at me for liking nacho sauce.

Heck no. Who doesn't like nacho sauce?

I make what is essentially a maxi-cheddar mornay sauce,
with jalapeños. Make a roux. Add sliced jalapeños.
Incorporate milk and simmer for 10 minutes. Inundate
with cheese. Serve.

Thank you, everyone!

serene

Chop up a brick of Velveeta and melt it over low heat along with a can
of Ro-Tel.

Tara

Tara said:

Chop up a brick of Velveeta and melt it over low heat along with a can
of Ro-Tel.

Tara

No, no, no, that's chile con queso!!!

Delicious stuff - we love it - but not QUITE nachos sauce, IMHO.

Jude said:

Tara said:

Chop up a brick of Velveeta and melt it over low heat along with a can
of Ro-Tel.

Tara

No, no, no, that's chile con queso!!!

Delicious stuff - we love it - but not QUITE nachos sauce, IMHO.

What's the difference? From all the recipes I've seen
these terms seem interchangeable, not that I've looked all
that hard.

I've seen recipes for both that consist of melted cheese
plus other ingredients, as above. I've also seen both that
are starch bound with milk and lots of cheese, essentially
a flavored mornay sauce.

Authoritative sources, anyone?

--
Reg