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Nacho Cheese technique?

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greg Nowak

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Mar 25, 1990, 7:32:07 PM3/25/90
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I tried making nacho cheese sauce by grating some cheddar and melting
it in scalded milk, but failed miserably. Is there some trick to
making nachoo-style cheese sauce out of store-bought cheese?

thanks,

...!rutgers!phoenix.princeton.edu!greg

Greg Nowak/Phoenix Gang/Princeton NJ 08540

Steve Portigal

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Mar 25, 1990, 8:25:12 PM3/25/90
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In article <14...@phoenix.Princeton.EDU> greg@phoenix (greg Nowak) writes:
>
>I tried making nacho cheese sauce by grating some cheddar and melting
>it in scalded milk, but failed miserably. Is there some trick to
>making nachoo-style cheese sauce out of store-bought cheese?
>
Well, in my typical "I'm a student- I don't have time to worry
about how real people cook" fashion, I have found that if you put some
milk and cheese (grated) or use cheese food in a bowl and nuke the hell
out of it, stirring once in a while, you can usually get the intra-molecular
bonds to break, resulting in cheese sauce (good for pasta as well). My
microwave only has a low power setting, so I am not too sure if high would
be more or less effective. Good luck!!!
Steve

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I can't be held repsonsible for anything...I am brain dead from all
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c...@psuecl.bitnet

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Apr 1, 1990, 6:24:34 PM4/1/90
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In article <1990Mar25.2...@jarvis.csri.toronto.edu>, ste...@dgp.toronto.edu (Steve Portigal) writes:
> In article <14...@phoenix.Princeton.EDU> greg@phoenix (greg Nowak) writes:
>>
>>I tried making nacho cheese sauce by grating some cheddar and melting
>>it in scalded milk, but failed miserably. Is there some trick to
>>making nachoo-style cheese sauce out of store-bought cheese?
>>
> Well, in my typical "I'm a student- I don't have time to worry
> about how real people cook" fashion, I have found that if you put some
> milk and cheese (grated) or use cheese food in a bowl and nuke the hell
> out of it, stirring once in a while, you can usually get the intra-molecular
> bonds to break, resulting in cheese sauce (good for pasta as well). My
> microwave only has a low power setting, so I am not too sure if high would
> be more or less effective. Good luck!!!
> Steve
>
I have found that in 700 W microwave ovens the 'medium' or 'medium
-low' power setting melts cheese much better (evenly) than high. I have
also found the the finer the grating of the cheese, the more even the melting.
Carl

Janet Lee Suchockas

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Apr 9, 1990, 9:00:20 PM4/9/90
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I've been trying desparately to duplicate the nacho cheese sauce they
serve at Chi-Chi's. I can't get the right base or the right seasonings.
Does anyone know their secret?

Thanks,
Janet

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