I wish I hated Velveeta. I really do. I mean...I don't eat it, ever, but I have lots of really good memories from childhood. Growing up, we didn't consume it often, so when we did: guaranteed special occasion. I'm not a total health nut, but I do my best to stick to, you know, actual food. So, no Velveeta for me. I guess it sorta sits in the same category as McDonald's for me: I do choose to avoid it...but it's a really, really hard choice.
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 dude, that's not anywhere near the same, now is it? So - this brilliant DIY cheese sauce made from actual ingredients might be as excited 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).
So, with not having electricity for 36 hours, I figured I was allowed to treat myself to a bit of indulgence, so I tried this last night. I have a gas stove, so it was easy enough to whip up by candlelight...and it totally worked. I through in a bit of chihuahua cheese I had in the fridge and some pickled jalapeños, and, for junk food made in the dark, it was pretty amazing.
The Burger Lab: Cheese Sauce for Burgers, Fries, and Chips
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