NACHOS CHEESE SAUCE RECIPES

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CHEESE NACHOS RECIPE FROM GUY FIERI - RACHAEL RAY SHOW



Cheese Nachos Recipe From Guy Fieri - Rachael Ray Show image

Guy Fieri shares the recipe for his Super Melty Cheese sauce + his best nacho-making tips.

Provided by Guy Fieri

Number Of Ingredients 32

2 ½ cups half-and-half
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
10 ounces easy melt cheese (such as Velveeta)
shredded
5 ounces provolone cheese
shredded
5 ounces cheddar cheese
shredded
5 ounces smoked gouda cheese
rind removed
 shredded
6 ounces tortilla chips
About 3 ladles black beans (half beans/half puree – see tip above)
About 3 ladles Super Melty Cheese Sauce
Shredded cheddar cheese
for topping
About 1 ½ cups carne asada
 pulled pork or your choice of protein
Sour cream or crema
for topping 
Chopped avocados
Salsa rojo and/or pico de gallo
for topping (see tip above for tip on salsa rojo) 
Chopped avocados
for topping
Pickled red onions
for topping
Sliced jalapeño
for topping
Fresh cilantro leaves
for topping

Steps:

  • For the Super Melty Cheese Sauce, in a 2 quart saucepan, bring ½ cup water and the half-and-half to a simmer over medium heat, then add the Worcestershire and hot sauce
  • Using a whisk, mix in the Velveeta a handful at a time until fully incorporated, then gradually add the remaining cheese
  • Mix until the cheese has melted and the sauce is smooth
  • For the nachos, preheat the oven to 350°F
  • On a rimmed baking sheet, spread the ingredients evenly and layer in the following order: tortilla chips, cheese sauce, black beans, protein and shredded cheddar
  • Place in the oven or under the broiler until the cheese melts, about 4 minutes
  • Remove from the oven, then scrape them into a cast iron skillet so they’re coated all over with the toppings
  • Add the rest of desired toppings such as sour cream or crema, avocados, salsa rojo and/or pico de gallo, jalapeño and cilantro and serve

BASIC CHEESE SAUCE FOR MAC 'N CHEESE - RACHAEL RAY SHOW



Basic Cheese Sauce for Mac 'n Cheese - Rachael Ray Show image

There's not much that we wouldn't put this cheesy concoction on, but it's especially perfect mixed with al dente pasta, then baked with breadcrumbs on top.

Provided by Jeanette Donnarumma

Number Of Ingredients 7

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup 2% or whole milk
1 cup low-sodium chicken or vegetable stock
1 tablespoon Dijon mustard
2½ cups extra-sharp yellow cheddar
shredded

Steps:

  • In a large saucepan, melt butter over medium-high heat
  • Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds
  • Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved
  • Bring to sauce to a bubble and thicken, about 3-4 minutes
  • Once sauce is thick, remove from heat and mix in mustard and cheddar cheese
  • Stir until cheese is completely melted

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