Cheesier Nacho Cheese Sauce

americastestkitchen.com

Sarah

subheading: GATHER YOUR INGREDIENTS:

7 ounces sharp cheddar cheese, grated (1¾ cups)

2¾ ounces Gruyère cheese, grated (⅔ cup plus 1 tablespoon)

¾ ounce Swiss cheese, grated (3 tablespoons)

⅔ cup plus ⅔ cup water, divided

1 tablespoon sodium citrate

subheading: KEY EQUIPMENT:

Best Immersion Blenders

note: BEFORE YOU BEGIN

Any basic Swiss cheese will work here. During testing, we found that even a small amount of Swiss had a big impact on smoothness and stretch. According to Dean Sommer, cheese and food technologist at the University of Wisconsin-Madison, Swiss cheese (the classic fondue cheese) “is at the top of the list for long body, intact casein, and bound insoluble calcium,” key attributes when it comes to melting and creamy mouthfeel. You can buy sodium citrate by clicking here.To achieve the smooth glossiness of sports stadium nacho cheese, stand immersion blender in finished cheese sauce and tilt saucepan so sauce covers blade. Blend sauce until shiny, about 30 seconds. This sauce is best served warm. If you have a slow cooker, you can hold it in there on the warm setting. If not, serve the sauce in a microwave-safe bowl so that you can easily reheat it in the microwave as needed (15 to 30 seconds on high power will do the trick). Any basic Swiss cheese will work here. During testing, we found that even a small amount of Swiss had a big impact on smoothness and stretch. According to Dean Sommer, cheese and food technologist at the University of Wisconsin-Madison, Swiss cheese (the classic fondue cheese) “is at the top of the list for long body, intact casein, and bound insoluble calcium,” key attributes when it comes to melting and creamy mouthfeel. You can buy sodium citrate by clicking here.To achieve the smooth glossiness of sports stadium nacho cheese, stand immersion blender in finished cheese sauce and tilt saucepan so sauce covers blade. Blend sauce until shiny, about 30 seconds. This sauce is best served warm. If you have a slow cooker, you can hold it in there on the warm setting. If not, serve the sauce in a microwave-safe bowl so that you can easily reheat it in the microwave as needed (15 to 30 seconds on high power will do the trick).

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