Stadium Nacho Cheese {but better}

Our Seahawks {Go Hawks!} are not in the Superbowl this year cause it just wasn’t our year.  That means we can still have friends over and watch the game without stress and eat yummy food!  This cheese sauce is the perfect answer to that movie night on the couch, a football party, or you know …. just cause it’s Thursday.  If you have 15 minutes you have time to make this super quick, spicy cheese sauce.

There is something about stadium nacho cheese…. gooey, spicy, cheesy goodness. This sauce is all of those things and I can pronounce all of the ingredients in it!  Always a bonus.  I originally saw a mac n’ cheese recipe by Alton Brown that used evaporated milk. No need for a flour roux which can sometimes leave a grainy tasting sauce.

Start by combining the evaporated milk, egg, frank’s, dry mustard, and cayenne in a bowl. Mix with a whisk until blended completely together. Put the cheese into a second bowl, pour in the cornstarch and mix with the cheese. In a sauce pan on low heat, saute’ the shallot with the butter until transluscent then add in the milk mixture.  Keep the pan at low heat. When the milk starts to steam slightly and is warm add the cheese whisking while you do.  Continually whisk until the cheese is melted and you have a velvety, gooey sauce.  Serve with chips or get crazy and pour over tater tots.

** This can be easily made ahead of time and reheated in a small crockpot or double boiler.

Stadium Nacho Cheese

2017-03-23 06:35:27

Gooey, cheesy sauce

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Ingredients

1. 1 T. butter
2. 1 shallot, finely diced
3. 1 can evaporated milk
4. 1 egg
5. 3 T. Frank's hot sauce (can sub hot sauce of choice)
6. 1/2 tsp. cayenne
7. 1 tsp. dry mustard
8. 1 T. cornstarch
9. 16 oz. sharp cheddar, shredded

Instructions

1. Add milk, egg, frank's hot sauce, dry mustard, cayenne to a bowl and whisk together until blended completely. In a second bowl, toss the cheddar cheese in cornstarch. Put a sauce pan on low heat. Melt the butter and add the shallot, cooking until transluscent. Keep on low heat and add in milk mixture, stirring constantly. When the milk mixture is heated (will start steaming) add in the cheese, stirring constantly. Continue to stir until the cheese is fully melted and you are left with a gooey, velvety cheese sauce.

Notes

1. This can easily be made ahead and reheated in a crock pot or in a double boiler.

By April Craig

Adapted from Alton Brown Stovetop Mac & Cheese

Adapted from Alton Brown Stovetop Mac & Cheese

Wandering Table Catering https://wanderingtablecatering.com/