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Reviewed: Jul. 7, 2008

this would never mix!!!. . .the milk was separated on the top and the cheese was in a clump on the bottom...i did everything exactly as described and nobody touched it! waste of ingredients in my opinion!

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jenn


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Reviewed: Jun. 22, 2008

This recipe was just great for my Nachos. I added salt to the sauce to take away some of the bland taste and I also added Mozzarella cheese. Very good! thanks

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babyEMJ


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Reviewed: Mar. 19, 2008

I put a little extra pepperjack and maybe a pinch more flour into this recipe. We used it as a sauce over chicken for chicken tacos, it worked wonderfully. Not so much for the chips--tasted too much of flour for us. Will use again, though!

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ashlei

	Cooking Level: Intermediate Living In: Starkville, Mississippi, USA
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Reviewed: Feb. 1, 2008

This is a good easy recipe. The Pepperjack gives it just enough of a kick without being too spicy. To the comment above: The cheese dip that JOYBOWES is thinking of is made with Queso or Asada cheeses. They can be harder to find and they burn more easily.

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shashenash

	Cooking Level: Expert Home Town: Thomaston, Georgia, USA Living In: Fairbanks, Alaska, USA
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Reviewed: Jan. 28, 2008

I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still, no cigar. The consistancy was good but I thought the flavor was just not what I was looking for - kind of bland, even though the cheese was spicy. Also, I could taste the flour in the cheese sauce. Altogether, it wasn't bad but I'll keep looking.

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JOYBOWES

	Cooking Level: Intermediate Home Town: Fort Plain, New York, USA Living In: Richmond, Virginia, USA
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White Nacho Cheese Sauce

Reviewer:

jenn

Reviewer:

babyEMJ

Reviewer:

ashlei

Reviewer:

shashenash

Reviewer:

JOYBOWES