Nacho Supremes

   Yesterday I shared Gun Smoke Chili.  It makes a nice big batch which I love, because I have 2 favorite things to do with it, make Oven Chili Dogs, or…..my favorite is to make Nacho Supremes!  This very delicious homemade cheese sauce recipe comes from my Momma’s recipe box, and starts with a simple roux. 

  Now, don’t stop reading just because I said the word, roux. {pronounced roo} I promise you, it is very simple to make and the end result is a gorgeous, silky, nacho cheese sauce to drizzle over your chips and chili. YUMMO!  

This is a large batch of cheese, we easily served 10, so feel free to half it.

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Ingredients

• 1 stick Butter
• ¾ cups Flour
• 1 teaspoon Salt
• 3-½ cups Whole Milk, Or More As Needed
• 2 pounds Velveeta Cheese
• 6-10 cups Warm Leftover Chili
• Optional Garnish: Tomatoes, Sour Cream, Lettuce Shreds, Red Onion, Green Onion, Jalapenos
• Yellow Corn Chips, To Serve

Melt butter in a large family skillet. Slowly whisk in flour and salt until it makes a paste. Slowly add milk, stirring constantly and until thickened. Add cubed Velveeta and stir until melted. Add up to 1/2 cup milk more at the end to thin down the cheese if it’s too thick.

Serve over a plate of chips, add chili, drizzle cheese, and garnish per your taste. Delicious!

~T

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