I wish I hated Velveeta. I really do. I mean, I hardly ever eat it but, man, when I do… See, I have lots of really good memories from childhood. Growing up, we didn’t consume it often, so when we did: guaranteed special occasion. Holidays…mom outta town and dad has the kids for the weekend. That sorta thing.
Here’s the other thing: I really like nachos. I love Latin flavors in general, but I particularly have a problem with nachos. Probably for the same reason as above, but for me, there’s no better comfort food than the crunchy-then-saturated topping-covered corn chips. And sure, you can shred your own cheese and melt it atop, but that’s not anywhere near the same, now is it? So – this brilliant DIY cheese sauce made from actual ingredients might be as exciting as it gets. The trick, it turns out, is in a bit of cornstarch and “condensed” milk (though I think evaporated is how it’s marketed where I live. Condensed milk is always sweet).
And, since it’s Super Bowl weekend and everything’s gonna be covered in melted cheese anyway, we say go for it.
Get the full recipe: The Burger Lab: Cheese Sauce for Burgers, Fries, and Chips