Super Nachos

Sometimes you just want nachos with a proper cheese sauce, not shredded cheese that melts unevenly and hardens into a sheet the second it cools. This stovetop approach melts nacho cheese with milk into a smooth, pourable sauce spiked with chili powder for extra warmth.

The milk is what keeps the sauce loose and pourable. Without it, the melted cheese seizes up and turns stringy. Three-quarters of a cup is the right ratio for a sauce that coats every chip without pooling at the bottom of the plate.

Sliced jalapenos on top bring the heat and a vinegary crunch that cuts through the rich cheese. Use canned for convenience or slice fresh ones if you want more bite.

Pro Tips

• Melt the cheese over low heat, stirring constantly. High heat makes cheese sauce grainy and can cause it to separate.
• Slice the cheese thin before adding to the saucepan. Smaller pieces melt faster and more evenly.
• Pour the sauce immediately after it’s smooth. Cheese sauce thickens quickly as it cools.
• Spread the chips in a single layer so every chip gets sauce, not just the ones on top.

Variations

• Add a can of drained seasoned ground beef or black beans under the cheese for loaded nachos.
• Stir a spoonful of salsa or diced tomatoes into the cheese sauce before pouring.
• Top with sour cream, sliced scallions, and guacamole for a full nacho bar experience.