Nacho Cheese Sauce (Help)

Anyone have a great recipe for nacho cheese sauce, using real cheese? The Velveeta sauce is a no brainer, but when I use real cheese I'm getting a grainy texture.

Justin
Try using Chihuahua, Asadero or Queso Quesadilla they are all Spanish/Mexican melting cheeses. They won't "break when melted. I mix with a little heavy cream, garlic, chili power and chipolte in adobo sauce. Of couse the cheese is the key just add what you want. I buy Sargento's shredded artisian Mexican blend (I think) thats the right name. It is a blend of all of the above cheeses. Krogers usually has it.

Justin
Try using Chihuahua, Asadero or Queso Quesadilla they are all Spanish/Mexican melting cheeses. They won't "break when melted. I mix with a little heavy cream, garlic, chili power and chipolte in adobo sauce. Of couse the cheese is the key just add what you want. I buy Sargento's shredded artisian Mexican blend (I think) thats the right name. It is a blend of all of the above cheeses. Krogers usually has it.

I used the Sargento's Mexican blend. Do you make a roux first or just add the cheese to the warm cream?

[Robin Garr]

Do you make a roux first

I would. Just about any grated cheese in a roux should melt smooth without a grainy issue. For nachos, probably a mild yellow cheese like Colby ought to get the job done.

Do you make a roux first

I would. Just about any grated cheese in a roux should melt smooth without a grainy issue. For nachos, probably a mild yellow cheese like Colby ought to get the job done.

Real cheese is not yellow.

Robin Garr wrote:
JustinHammond wrote:
Do you make a roux first

I would. Just about any grated cheese in a roux should melt smooth without a grainy issue. For nachos, probably a mild yellow cheese like Colby ought to get the job done.

Real cheese is not yellow.

Does it have holes in it?

Do mice eat it?

[Robin Garr]

Real cheese is not yellow.

Cheddar? Gloucester?

Real cheese is not yellow.

Cheddar? Gloucester?

Don't they add annatto to color them yellow?

[Robin Garr]

Don't they add annatto to color them yellow?

Beats hell out of me. One observation, though: We're talking nachos here ...

Don't they add annatto to color them yellow?

Beats hell out of me. One observation, though: We're talking nachos here ...

Hey, don't talk bad about my nachos, actually Memphis nachos.

[Robin Garr]

Don't they add annatto to color them yellow?

Beats hell out of me. One observation, though: We're talking nachos here ...

Hey. don't talk bad about my nachos, actually Memphis nachos.

I'm not hatin' ... just saying that yellow cheese on nachos is authentic.

According to The Learning Channel:

Milk Isn't Orange
... so why are some cheeses yellow and orange? Originally, cheese could be different shades of white, yellow or orange, depending on when it was made and what the cows had eaten. In the spring and summer, cows ate fresh grass and other plants that contained beta-carotene and vitamin D. This resulted in yellow cheese. In the winter, cows ate hay instead, so the cheese was pale. Cheese produced in the spring and summer was more desirable, so cheesemakers began dyeing their cheese. Now it's become more of a tradition to dye certain types of cheeses.

Deb

[Robin Garr]

According to The Learning Channel:

Milk Isn't Orange
... so why are some cheeses yellow and orange? ...

Good stuff, Deb, thanks. I think it's more to the point, though, that this thread is about nachos. Nachos don't use cheese, they use "cheez."

EEwww! Not in my house. Remember I grew up in California- only cheddar and/or Monterey Jack go on my nachos!
Deb

That was my point, I want to take nacho cheez to a higher level, using real cheese.