Ultimate Homemade Nacho Cheese Sauce: A Crowd-Pleasing Recipe for Cheese Lovers
Calling all cheese enthusiasts! Get ready to elevate your snacking game with a delectable homemade Nacho Cheese Sauce.
This article will guide you through the step-by-step process of creating a big batch of creamy, flavorful cheese sauce that will leave your taste buds dancing with joy. Whether you're hosting a game night, throwing a party, or simply craving a cheesy indulgence, this Nacho Cheese Sauce recipe will have you reaching for the tortilla chips in no time. Let's dive in!
Homemade Nacho Cheese Sauce: A Flavorful Delight for Cheese Lovers
There's something undeniably satisfying about dipping a crispy tortilla chip into a velvety, gooey cheese sauce. If you find yourself constantly running out of nacho cheese due to its popularity among your family and friends, it's time to take matters into your own hands. With this homemade Nacho Cheese Sauce recipe, you can whip up a large batch that will keep everyone satisfied and coming back for more.
Nacho Cheese Sauce Recipe:
Ingredients:
- 3 sticks of salted butter
- 1.5 quarts of heavy cream
- 1 cup whole milk
- 3 (32 oz) blocks of processed American cheese
- 2 cans original Rotel tomatoes, drained well
- 10 jalapeños, seeded and finely diced
- 1 large red bell pepper, finely diced
- 1 large red onion, finely diced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper (optional)
- Salt to taste
Instructions:
1. Under very low heat, melt the butter, heavy cream, and milk in a large pot until warm.
2. Add the cubed American cheese to the pot, stirring constantly until fully melted and smooth, with no lumps.
3. Once the cheese has fully melted, add the drained Rotel tomatoes, diced jalapeños, red bell pepper, red onion, paprika, garlic powder, cayenne pepper (if using), and salt to taste. Stir well to combine.
4. Continue cooking the cheese sauce over low heat, stirring often, until it becomes hot and all the flavors meld together.
5. While the cheese sauce is simmering, prepare your jars for canning. Make sure the jars are clean and sterilized.
6. Fill the clean jars with the hot cheese sauce, leaving a full 1-inch headspace at the top of each jar. This headspace allows for expansion during the canning process.
7. Apply the lids and bands to the jars, ensuring they are tightly sealed.
8. Process the jars of cheese sauce in a boiling water bath canner for 25 minutes. This process helps to preserve the cheese sauce and extend its shelf life.
9. Once the jars have been processed, remove them from the canner and allow them to cool completely. Check the seals on the jars to ensure they are properly sealed.
10. Store the jars in a cool, dark place. The cheese sauce can be stored for several months, but be sure to refrigerate any opened jars.
With this homemade Nacho Cheese Sauce recipe, you can take control of your cheese cravings and indulge in a creamy, flavorful delight whenever the mood strikes.
Whether you're hosting a gathering, enjoying a movie night at home, or simply seeking a delicious snack, this versatile cheese sauce is the perfect accompaniment to tortilla chips, pretzels, or even poured over your favorite dishes. Embrace the joy of homemade goodness and savor the cheesy deliciousness of this Nacho Cheese Sauce. Your taste buds will thank you!
Comments
What size of rotex tomatoes?
ReplyDeleteRotel canned tomatoes it has chilies in the canned tomatoes
DeleteI'm assuming 3 sticks of butter is 1 1/2 cups, I don't know what American processed cheese is and what is rotex?
ReplyDeleteCraft America process cheese the big block Rotex is Rotel canned tomatoes
DeleteThe cheese is called Velveta,in a box on store shelves, not refrigerated rotel is tomatoes and green chillies mixed in canned veg aisle
ReplyDeleteYes you can use Velveeta but there is also a cheap American Processed cheese taste and melts just Velveeta
DeleteHow many jars does this make?
ReplyDeleteThe beginning of the article states 24 half-pints. 🙂
DeleteCan this be frozen?
ReplyDeleteDo I understand that the canned product only last a few months?
ReplyDeleteUmmm how is this water bath canned and not pressure canned? There's not enough acidity to just be able to water bath can......
ReplyDeleteI agree. I think it should be pressure canned
Delete.......I stick Butter is to Lady wh my ph1/2 cup my phone has problem can't write
ReplyDeleteIs this recipe acidic enough to be safely water bath canned? If it is not, you could get botulism from it. Food that is contaminated with botulism looks and tastes fine but can kill you. Recently, a woman brought potato salad made with water-bath-canned potatoes to a potluck at her church. One person died, several others were hospitalized. Symptoms of botulism can include slurred words, blurry vision and muscle weakness as well as gastrointestinal symptoms. Please do not consume any water-bath-canned food made from a recipe that has not been tested to ensure it is acidic enough to be safe. Less-acidic foods can be canned safely but require higher temperatures such as a pressure canner or a commercial process.
ReplyDeleteComment is right on! There is no approved and tested recipe for this product.
DeleteLooking at the picture of your nacho cheese sauce it looks white in color , velveeta cheese in the block is yellow. Is there white velveeta in a block white?
ReplyDeleteyes
DeleteWhen you have that much cream and milk it is going to appear white.
ReplyDeletecan this be frozen?
ReplyDeleteIt's not considered safe to even pressure can dairy products and here you are recommending people water bath dairy.. You are a special kind of stupid.
ReplyDeleteSo, like #1: Velveeta is shelf stable. Period. If all I had was WB to seal & sterilize it, I would.
ReplyDelete#2 for the "Whatabouts", the last reported cases (2016) of botulism from home-canned food was 4. It's more rare that the fraidy cats suggest. A number were reported with improperly handled fresh food, unprocessed fish/seal and beaver, and pruno.
#3, I myself would pressure can at 11 lbs for 10 minutes, natural release. Instructions still recommend keeping the product cool, so I'd stick this in my root cellar/cold pantry.
Milk can be canned but it must be taken to 250 degrees/15psi for 5 minutes then finish time at lower pressure.
ReplyDeleteNope, not safe. Do not water bath can this and not refrigerate it!! Please, please. Very state has a county extension that offer master food processor training and advice. “Just because you CAN doesn’t mean you should” should be every home canners moot!!
ReplyDelete