Nacho Cheese technique?

[greg Nowak]

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]

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
this terminal time.
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"Black and Huge" -- GWAR

[c...@psuecl.bitnet]

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]

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