Reviewed: May 31, 2012

This was decent. Good base recipe. I think the roux to mik ratio is spot on, First time made as written. second time used the cheeses I had on hand and it was wonderful. Thank you for posting recipe:)

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Reviewer:

judy

Reviewed: May 17, 2012

This recipe is much better than the can nacho sauce I tweaked it a bit by adding about 1/4 cup of jalapeno juice (from the pickled jalapenos that I love to eat with this recipe) after the cheese is melted and prepare cooked hamburger meat seasoned with salt and pepper to taste and place it in a bowl on the table beside the nacho cheese sauce and tostitos for added flavor and texture.

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Reviewer:

fxymsty

Cooking Level: Expert

Reviewed: May 12, 2012

My son liked this sauce okay, but I'll keep searching for another nacho cheese sauce with a little more flavor. This is very good over broccoli and rice though.

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Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: May 7, 2012

Perfect! I love this sauce. I made it for my family to dip their homemade pretzel dogs in and it was absolutely perfect!

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Reviewer:

1gymnasr

Reviewed: May 6, 2012

Mmmmm... I'm eating nachos right now! Since I was only feeding myself, I cut the recipe in half and used 4 oz Velveeta, cubed, instead of the sliced. I also added some food coloring (try 1 drop red, 6 yellow to start) to make it look even MORE like the fake cheese sauce we all love! It tastes JUST like the nachos I bought at Target a couple weeks ago! If only I had the ICEE to go with it! :) Warning: it's a BIT salty, and I didn't even put the entire 1/4 tsp of salt in. If you're eating this sauce on salty chips, you might want to cut the salt out entirely.

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Reviewer:

Sara

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: May 5, 2012

Just a basic cheese sauce, NOT a "Nacho" cheese sauce. Nacho Cheese Sauce is made with Cheddar cheese and cayenne pepper or, Cheddar and Pepperjack cheese.

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Reviewer:

Terri

Reviewed: Apr. 25, 2012

Great Cheese Sauce! A helpful hint in making cheese sauce... the less heat used, the more stable the consistence will be after sitting for a while. I also stirred in a bit of cold milk at then end to stop any residual rising heat.

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Reviewer:

Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

Reviewed: Apr. 16, 2012

Just made up and it was a good base but too saltly. Omit the salt! Processed cheese has enough salt in it! Thanks for sharing....

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Reviewer:

azdiamond

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

This was an excellent nacho cheese sauce! Not really strong or harsh, just great tasting and cheesy!! : )

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Reviewer:

LiserT2000

Reviewed: Mar. 25, 2012

I made this for my husbands poker night and added some diced jalapenos for kick, the guys all loved it! I kept it warm in the little dipper that came with my cork pot and all I saw this morning was, what appeared to be, a licked clean container! Thanks so much for such an easy, yummy, recipe!

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