Football season is upon us! Which also means Fall is here and football food is here! Football season is the best, for numerous reasons but mostly because of my Seattle Seahawks! If you come around our place on a Thursday evening, a Sunday (ALL DAY) or Monday evening, chances are pretty good that our TV is on with one game or another playing. If you come around our place while a Seahawks game is on, I can’t promise it won’t be chaotic and very loud.
I’ve been a football fan for years now, but every year I learn more about the game and all the ever-changing rules of the season. The first big game I ever went to was the Fiesta Bowl with my brother on January 1, 2007, where the Boise State Broncos beat the Oklahoma Sooners. Then on Christmas Eve 2011, my brother and I went to the Seahawks game and they lost at home… which was the last time they lost a home game since last season.
Like I mentioned football food is one of my favorite parts of football season. Sometimes eating greasy, cheesy snacks and meals is just what a person needs. I’m all about the snacks and making numerous appetizers to slowly eat throughout the day. Jesse and I got on this football-nacho kick at the beginning of last season when I made nachos for the Seahawks first game of the season and they won. So, naturally, we had to proceed to eat nachos almost every Seahawks game because we just knew that our eating nachos would somehow help them win their games! And I just have to say: it worked. SUPERBOWL 48 CHAMPS!!
So of course this season, we started out with some nachos again, and they’re still winning! (it’s also a great excuse to eat nachos!!) I typically make a cheese sauce from scratch for the nachos and thought I would do a little comparison with using a mix of cheddar and Jack and Velveeta cheese. So here’s how it went down.
CHEDDAR/JACK VS. VELVEETA CHEESE
Here’s what you need: 2 cups milk, divided, 4 Tablespoons flour, divided, 4 tablespoons butter, divided, Velveeta cheese, shredded cheddar and jack cheese
The base for both cheese sauces are going to be the made the same way by melting two tablespoons of butter in a saucepan, and then adding equal parts, two tablespoons, of flour and combining. Keep the heat at medium-low because you don’t want to burn the butter.
The butter and flour will thicken and begin to bubble slightly, this is exactly what you want to help create a nice and creamy sauce. Make sure there are no clumps before moving to the next step.
I prefer using a flat whisk (pictured above) because it allows me to scrape the bottom of the pan so the sauce won’t burn.
Then, slowly add in about 3/4 cup to 1 cup of milk, continue whisking so the milk doesn’t scorch.
You’ll notice that the milk will begin to get thicker as you keep whisking the mixture over medium-low heat. It won’t become thick (gross!) but you’ll definitely notice the milk starts to thicken and that’s when you want to add in your cheese.
For the Velveeta sauce, cut up about 1/3 of the block of cheese…
…and then add it to the milk mixture and whisk it around to help it begin to melt. Stir it a few times every 30 seconds or so to keep the cheese melting and to keep it from sticking to the pan.
For the shredded stuff, add in a 1/2 cup of cheese at a time, mixing in between to make sure it’s melting well. I ended up adding about two cups of cheese. Keep in mind, the consistency of the sauce with shredded cheese won’t be quite as smooth as the Velveeta sauce.
From this point on, just be sure to stir the cheese sauce to keep it from burning and to continue melting the cheese. The Velveeta sauce will be a darker color of yellow, while the other cheese sauce will be quite a bit lighter in color.
Here’s the Velveeta cheese all melted up and ready to serve. Make sure to do a little taste test to ensure there’s enough cheese in the sauce and add more if needed.
And here is the shredded cheese sauce. Again, make sure to taste test between each additional scoop of cheese you add.
The best part of this cheese sauce is that you can really use whatever cheese floats your boat – pepper jack, monterey jack, cheddar cheese, white cheddar, american sliced cheese, etc.
Moment of Truth: I prefer the Velveeta cheese over the shredded.
This was the first time in my whole life buying Velveeta cheese. I normally make this cheese with the cheddar/jack blend but after making the Velveeta I’m pretty sure I like this a little better. But let me also say, if I added more cheddar to the shredded cheese sauce and less jack cheese, I think I would like it better with the sharper cheese flavor. Either way though, you can’t go wrong!
Fill up a plate with tortilla chips and drizzle (or pour) over the nacho cheese, then cover with all your favorite toppings.
Um, hello there. Have I mentioned I love nachos?? Its one of my guilty food pleasures.
What is your favorite nacho cheese sauce??
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 2 cups shredded cheese OR
- 1 cup Velveeta
- Melt butter over medium-low heat in saucepan
- Mix in flour until well combined, slightly bubble
- Add in milk and continue whisking until slightly thickened
- Add in cheese, small amount at a time, mix until melted