Nacho Cheese
Worth the effort.
Prepare.
- Cheddar, 225 g Cut into small cubes.
- Milk, 225 g
- Sodium citrate, 8 g
- Salt, 2 g
- Pickled jalapeños, 40 g
Combine all ingredients in saucepan.
Warm over low heat, stirring occasionally, until cheese is mostly melted. Puree with immersion blender.