QUICK WINS

Nacho Cheese Sauce

Rich, silky and ready to pour.

EASY

10 MINS

SERVES 4-6

ABOUT THE RECIPE

Every chip deserves some cheese. This nacho cheese sauce starts with evaporated milk and a little cornflour, then a generous amount of Mexican cheese blend is stirred in over low heat until smooth.

It is the sauce I pour over Happy Nachos, right to the edges of the platter. Keep it warm and it is ready for corn chips, loaded fries or anything else calling for a spoonful of cheese. Three ingredients, a saucepan and a little patience with the heat are all you need.

THE RECIPE

Ingredients

280 ml evaporated milk, plus a little extra if needed

1¼ tsp cornflour

280 g pre-grated Mexican cheese blend

Method

1.

Whisk the cornflour into the cold evaporated milk in a saucepan.

2.

Place over low heat and stir until hot and beginning to thicken. Do not let it boil.

3.

Gradually add the cheese, stirring until melted and smooth.

4.

Remove from the heat and serve warm, or cover to keep warm until needed. If the sauce thickens while standing, stir in a small splash of extra evaporated milk.

SAMANTHA'S NOTES

Keep it gentle

Pour while warm

Cheese in every bite

Keep the heat low and add the cheese gradually, stirring as it melts. A gentle heat helps the sauce stay smooth; it should never boil.

The sauce thickens as it stands. Have the chips and toppings ready before you finish it, and stir in a small splash of extra evaporated milk if it needs loosening.

For nachos, drizzle the sauce across the whole platter, right to the edges. Spread out the chips first so the sauce can reach more than the ones on top.

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