Cheese Options For Nachos: The Best Melty Combinations

Choosing the right cheese for nachos is crucial to achieving that perfect melty, crunchy, and flavourful bite. While there are many options to choose from, some of the most popular cheeses for nachos include cheddar, Monterey Jack, mozzarella, and pepper jack. The key qualities to look for in a good nacho cheese are meltability, stinginess (to ensure the cheese holds on to your nachos), taste, and a mild flavour that won't overpower the other ingredients.

Cheddar

For a cheese sauce, you will need butter, flour, milk, and shredded cheddar. You can also add salt and chilli powder to taste.

First, melt the butter in a skillet over medium heat. Once melted, add the flour and whisk until it combines into a smooth paste and starts to bubble. Next, add the milk and continue whisking. Once the milk is incorporated, bring the mixture to a boil. Then, quickly lower the heat and let it simmer. Add the salt and chilli powder, and whisk to combine. Finally, turn off the heat and add the cheese. Gently stir until the cheese melts and the mixture is smooth.

If you are making a large batch, you can keep the sauce warm in a crockpot, a fondue pot, or a saucepan over a warming plate.

When choosing a cheddar for your nachos, avoid very sharp cheddars and opt for a medium or mild cheddar instead. Cheeses that are too sharp tend to "break" or become grainy more easily. It is also important to shred the cheese yourself, as pre-shredded cheese often contains anti-caking agents that can affect the melt and make the sauce gritty.

For the best melt, use a block of full-fat cheddar and shred it yourself. You can then pile the cheese onto your nachos and bake them in the oven at 400°F until the cheese melts, about 8-9 minutes. Alternatively, place the nachos in a heated skillet, cover with a lid, and turn off the heat. Let them sit for about 5 minutes, and the cheese will melt.

Some people prefer to use a combination of cheeses for their nachos. Cheddar pairs well with Monterey Jack, Pepper Jack, or Colby.

Monterey Jack

For optimum results, bake your nachos in the oven. Start by lining a baking tray with foil and spreading out your tortilla chips. Scatter shredded Monterey Jack cheese on top and bake at 220°C for about 5 minutes or until the cheese is completely melted.

If you want to get creative, you can also make a classic cheese sauce for your nachos using Monterey Jack. Simply melt butter in a skillet, whisk in an equal amount of flour, and then slowly add milk. Finally, gradually add grated Monterey Jack cheese and stir until you have a creamy sauce.

Mozzarella

To use mozzarella on your nachos, simply shred the cheese and scatter it over your tortilla chips. Pop them into the oven and bake until the cheese is melted and bubbly. You can also make a classic cheese sauce by melting butter in a skillet, whisking in flour, and then gradually adding milk and grated mozzarella. Season with a pinch of salt, or add chilli powder for an extra kick.

So, if you're looking for a cheese that will create a gooey, stretchy, and delicious mess of nachos, mozzarella is an excellent option!

Cheese sauce

A good cheese sauce is a key element of nachos. There are several ways to make a cheese sauce, but most recipes include butter, flour, milk, and cheese.

Ingredients

For a basic cheese sauce, you will need:

• Butter
• Flour
• Milk
• Cheese

Some recipes suggest using whole milk, as the higher fat content will give a richer sauce. You can also add spices such as salt and chilli powder, or cayenne pepper for a kick.

For the cheese, it is recommended to use a block of cheese and grate it yourself, as pre-shredded cheese often contains anti-caking agents that can affect the texture of your sauce. A blend of Monterey Jack and medium or sharp cheddar is a good option, but you can also use Colby, or Pepper Jack. Avoid very sharp cheddar, as this can be harder to melt and may not have the best texture.

Method

To make your cheese sauce, start by melting some butter in a skillet over medium heat. Once melted, add the flour and whisk until it forms a smooth paste and starts to bubble. Then, add the milk and continue whisking. Once the milk is incorporated, bring the mixture to a boil, before reducing to a simmer and allowing the sauce to thicken. Turn off the heat and add the grated cheese, gently stirring until it melts.

If you want to add spices, do so now, tasting as you go. If the sauce becomes too thick, simply add a little more milk.

Tips

• Make sure to cook the flour in the butter for at least one minute to get rid of the "floury" flavour.
• Don't overheat the sauce once the cheese has been added, as this can cause it to become thick and grainy.
• If you want to keep your sauce warm, use a crockpot, fondue pot, or saucepan over a warming plate.

Pre-shredded vs block cheese

When making nachos, it is important to consider whether to use pre-shredded cheese or shred the cheese from a block yourself. While pre-shredded cheese is convenient, block cheese that you shred yourself will result in a smoother, less gritty cheese sauce.

Pre-shredded cheese is often coated with anti-caking agents to prevent the shreds from sticking together in the bag. These additives can affect the melt of the cheese and make your sauce gritty. Therefore, if you are looking for a smooth, creamy cheese sauce for your nachos, it is best to shred the cheese yourself from a block.

When shredding cheese from a block, it is important to use a block of cheese that melts well. Cheeses such as Monterey Jack, Colby Jack, and Pepper Jack are good options for nachos as they melt well and have a creamy texture. You can also use a combination of cheeses for added flavour. However, it is best to avoid very sharp cheddar cheeses as they tend to be crumbly and do not melt as well.

In addition, when making nacho cheese sauce, it is important to add the shredded cheese to the sauce off the heat. Overheating the cheese sauce can cause it to become thick, grainy, and lumpy. Therefore, it is best to add the cheese to the sauce after removing it from the heat and allow it to melt with the residual heat.

In conclusion, while pre-shredded cheese is convenient, shredding cheese from a block yourself will result in a smoother, less gritty cheese sauce for your nachos. By choosing the right type of cheese, shredding it yourself, and adding it to the sauce off the heat, you can achieve a creamy, melty cheese sauce perfect for nachos.

Frequently asked questions