49 minutes ago, TdeV said:@Shelby, I don't suppose I've ever made nachos, and it's been a gazillion years since I ate some. What texture should I choose: firm, cheese sauce (mac & cheese) or thin?
There's a recipe for a nacho cheese sauce on the chefsteps site that's equivalent to the mac and cheese sauce in proportions. It just adds pickled jalapenos and a little salt to the cheese/liquid/sodium citrate combo. They also add a little sodium hexametaphosphate as an additional melting salt but that's not a necessity.
Edit: I'm going to give it a try soon, maybe even for this weekend's football games, but I'm going to use pickled serranos instead of jalapenos.
