How to Make Cheddar Cheese Sauce for Fries and Nachos
International dishesSauces and DipsUnited States
This cheddar cheese sauce for fries and nachos takes only a few minutes in a single pan. It is smooth and lightly salty with a touch of heat from the chili powder, and it is at its best served warm.
The difficulty is the cheese, which curdles over a high flame. Melt the butter over low heat, stir in the flour until it comes together, then pour the milk in quickly and whisk hard. The cheese goes in last and is stirred until it has melted completely.
This batch weighs about 226g, at roughly 254 calories per 100g. The sauce thickens as it cools, and a gentle reheat brings it back.
Method
Melt 20g of butter in a pan over low heat.
Add 5g of all purpose flour and stir until it blends into the butter.
Season with 1/4 teaspoon of salt and 1/4 teaspoon of chili powder.
Pour in 100ml of unsweetened oat milk quickly and whisk it smooth.
Add a little black pepper.
Add 70g of cheddar cheese and stir until it has melted completely.
Stir in 9g of kOBE Monk Fruit Blend and keep the heat low until the sauce is smooth and glossy. If it still looks thin, mix 20g of cornstarch with a little oat milk and pour it in slowly while whisking.
Tips
Pre grated cheddar cheese melts faster than sliced blocks.
The sauce thickens as it cools, so warm it gently with a splash of milk to loosen it.
Poured over corn chips it becomes cheese sauce nachos, and it also works as a dip for fries.
Stir the flour into the butter for about half a minute to cook off the raw taste before the milk goes in.
Keep the heat low throughout so the cheese does not seize.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.