This is the BEST Homemade Nacho Cheese Sauce recipe. It has only five ingredients that are all-natural, and it’s super quick and easy, only 10 minutes to make it! Perfect for football season or whenever you just want some nachos! SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT
Melt the butter in a medium size skillet over medium flame. Once the butter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
Add the cayenne pepper and salt and whisk to combine.
Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Those bags of pre-shredded cheese often have additives in them and you won’t get a creamy result. My favorite brand cheddar is Cracker Barrel.
To reheat: ONLY reheat on the stovetop in a pan (no microwave here). Heat the cheese in a skillet over medium low heat until melted and warm. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture).
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Welcome! I’m Sonia, and we’re in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let’s see what ingredients we’ll need.
3.5 ounces (100 g) of smoky bacon
Half a pound (250 g) of ground beef
Half a pound (250 g) of ground pork
1 onion, stalk of celery and carrot
2 tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
1 glass (100 ml) of whole milk
1 glass (100 ml) of red wine
1 cup (250 ml) of beef stock
Pepper and salt
We’re ready to begin our ragu Bolognese.
The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.
Now that the vegetables are cooked, add the minced bacon. After that’s got some color, add the ground beef and pork. Naturally the meats must be browned well — be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.
As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.
The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn’t to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.
Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!