The Mistakes Everyone Makes When Making Nacho Cheese

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Everyone has their own preferences when it comes to nachos, but if you’ve ever tried to make nachos exactly like the ones you can get at the movie theater or ballpark, you’ve probably been disappointed. The consistent, melty texture of the cheese sauce is hard to recreate, and no matter what ingredients you’ve tried, you haven’t found the perfect formula. There are a few possible reasons as to why your nachos have gone wrong, and we’re here to help you turn them around. Let’s take a look at the mistakes that almost everyone makes when making nacho cheese at home.

#NachoCheese #Cheese #Mistakes

Not using this ingredient | 0:00
Using the wrong cheese | 0:45
Using pre-shredded cheese | 1:24
Flavor enhancer, anyone? | 1:41
Making the roux wrong | 2:12
Too much heat | 3:01
Leaving out cheese powder | 3:41

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What do you like to put on your chips?

MashedFood

Don't use regular milk or sodium citrate. Evaporated milk is what to use and your sauce won't break.

SmokinRadFood

😒 In short...

1. Use "sodium citrate" it keeps melted cheese from breaking/ separating (it's an emulsifier (helps dissolve ingredients/ mix them together better)

2. Use softer cheese they contain plenty of moisture, do not use aged cheese (like parmesan or extra sharp cheddar) or pre-shredded cheese it contains a coating on it to prevent molding and clumping, coating ingredients prevent cheese from melting properly. Could combine 2parts soft cheese to 1 part aged cheese without sacrificing consistency

3. Use the brine from jar pickled jalapeno

4. If using a "reux" a thickening agent (butter and flour/ Fat and thickener agent) dissolve over 5min to cook flour smell/ taste out. Whisk milk into reux in small amounts at a time

5. Do not crank up heat when cooking, it causes proteins to seize up resulting in oily mess. Finely shred cheese, then allow shreds to come to room temperature, result is using less heat to reach melting point

6. if using dehydrated cheddar cheese powder just rehydrate it with butter and water

You're welcome guys!

reneaw.

The biggest mistake is not enough jalapeños. Hell yeah!

JJ-rfdg

Just used a block of Velveeta & 1 can of Rot*el with Hatch peppers already in the can. Melted in microwave, mix with spoon till incorporated. 100% smooth.

soozshooz

I never knew I needed this video ! Makes sense

daniiisland

Biggest mistake is using soft, mushy jalapenos!!! Mezzetta's Deli Style jalapenos are the best you can buy! Still got that pickled jalapeno taste, but with the crunch of fresh cut, right off the bush jalapenos!

Angelwolfs

Nacho cheese powder is on my grocery list!

marilynshipman

I like nachos’ for home, ballpark or comedians. Perhaps I watch “Beavis and Butt-Head” on MTV & Paramount+.

John-ediy

I am exempt...I have never made nacho cheese. But you can't knock my guac.

krisfrederick

Gimme some of that cheese powder. Definitely going to be a new addition to my shopping list. I used to buy boxes of mac n cheese and then use the elbow macaroni for other recipes just so I could have extra cheese powder when I did make mac n cheese.

This video was interesting, but does anyone else find their opinion of this channel fluctuates from video to video? Some videos - interesting enough to have subscribed, other videos - why the hell did I subscribe again?

kamyk

nacho cheese sauce is for gas station and stadium nachos, real nachos are made with real grated cheese.

marzsit

Sodium citrate. Basically, citric (citrus) acid, and
baking soda. Sounds like a "chemical" name, but
not so much.

Yes, I did buy some citric acid, just to make
sodium citrate. (Made my own extra sharp
"Velveeta.")

steve

steveskouson

you'll never get it the consistency like taco bell without an emersion blender.
The blender will get rid of that flour/cheese grit and make it perfectly creamy and perfectly incorporated. It will also ensure the sauce is stirred in the same direction. Which basically stretches' the cheese as its melting.
If you go back and forth you should be able to understand that the cheese molecules will tangle.
and every little thing matters in the final quality.

If no blender make sure you stir in the same direction. If you switch directions your cheese will knot up and wont be as creamy.

I use a combo of Cornstarch slurry and roo because all flour gives it too much bass imo.

if you use an emersion blender I just leave it in the pot running as the cream/milk comes up to temp.

kevinvandeventer

What if I make chips shredded cheese and salsa and maybe some guacamole but how long do I put the chips in the microwave for the cheese to melt JUST RIGHT

dakotamathews