Béchamel Cheese Sauce from 'Ultimate Nachos'

Updated March 21, 2019

Use this cheese sauce to top the Ball Park Nachos from Lee Frank and Rachel Anderson's Ultimate Nachos, or use it as an easy cheese dip.

Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.

Recipe Details

Active 20 mins

Total 20 mins

Serves 8 servings

Makes 2 cups

Ingredients

In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until a smooth paste forms, 5 to 6 minutes.
Meanwhile, in a separate pan, heat the milk until it is just about to boil. Be careful not to burn the milk. Burnt milk is cringe-worthy.
Gradually add the hot milk to the butter mixture, and whisk continuously until smooth. Bring the sauce to a boil.
Cook for 10 minutes, stirring constantly, then remove from the heat, immediately add the shredded cheese, and stir together until evenly incorporated. Season the cheese sauce with salt and pepper to taste.

Nutrition Facts
Servings: 8
Amount per serving
Calories	184
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 42mg	14%
Sodium 429mg	19%
Total Carbohydrate 5g	2%
Dietary Fiber 0g	0%
Total Sugars 3g
Protein 9g
Vitamin C 0mg	0%
Calcium 271mg	21%
Iron 0mg	1%
Potassium 105mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.