By: Damn Delicious
With the big game coming up this week, there is no time to waste. The invite list should be written up and the game day menu should be set, tested and ready to go. But before you set everything in motion, you need to add this nacho cheese to your arsenal. Don’t worry. It’ll just add 10 minutes of your time. No biggie. And maybe 2 different types of Wisconsin Cheeses to your tummies.
But hey – every party needs to have a piping hot skillet of velvety nacho cheese. It’d be a crime to leave that out!
By Damn Delicious
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup half and half*
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 can (4-ounces) diced jalapenos
2 cups shredded Wisconsin cheddar cheese
1 cup shredded Wisconsin colby cheese
Kosher salt and freshly ground black pepper, to taste
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half-and-half, garlic powder, onion powder and paprika until slightly thickened, about 1 minute.
Stir in jalapeños and cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
*Half-and-half is equal parts of whole milk and cream. For 1 cup half-and-half, you can substitute 3/4 cup whole milk plus 1/4 cup heavy cream or 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream.