Nacho Cheese Sauce
2 tablespoons butter
3 tablespoons flour
4 cups milk
12 oz velveeta, cubed
3 tablespoons Jalapeno Roots Spice Blend
Melt butter until bubbly. Whisk in flour. Gradually add milk to make a roux. Cook until slightly thickened. Add Velveeta and Jalapeno Roots Spice Blend. Keep warm - sever with your favorite chips and veggies as a dip or use on Nacho's like we did! :-)
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