Nacho cheese…🤤 There was nothing better than that cheap, probably laced with some kind of plastic, gooey, nacho cheese that you’d get at the movies or sports games. I loved it. Especially dipping soft pretzels in it. The best. Well, this isn’t exactly that, but it’s definitely close. I’ve been on a recipe mission to match that taste and texture exactly and this is probably the most I’ve almost nailed it…so far.
A few things I should note before you start this recipe. The type of potatoes doesn’t really seem to matter (I’ve tested many of them), but the main thing is PEEL them. Do not forget to peel them. I tried it with the skin on, and it just doesn’t come out the same. Even with yellow potatoes. It just adds some grainy-ness that does not give the vibe of nacho cheese. I’ve tried yellow, red, and russet. Russet was my favorite.
The second thing to note is the carrots. Use whole carrots, peel and chop them. It’s annoying, I know. But after using baby carrots and whole carrots, there is a big difference between the two. I love the easy way for like 99% of things, but with the carrots, you have to use whole.
Third is spice level. For this recipe, I used two teaspoons of chopped, pickled jalapeños. I like pickled jalapeños for this recipe, especially because you need the pickling liquid. You could use fresh, however, it will be spicer. I haven’t tried it myself, but if you want to, go for it! I would also probably add another teaspoon of chopped, pickled jalapeños because my husband and I like it a bit spicier. However, how this recipe is written its just a mild amount of spice for those who don’t like it too hot. Adjust to your preference!
Give this recipe a try and let me know what you think! Enjoy! 😊
