Submitted by: Geoff Marshall from Chicago, IL
Yield: 6 cups of cheese dip
In a large pot on medium heat, cook the onions and garlic in 2 tablespoon of butter until they start to caramelize.
Add spices and salt to taste, then stir thoroughly with a whisk and sweat them some more.
Lower the heat, melt the whole stick of butter, then add the flour.
Continuously whisk this roux, letting it cook so the flour can cook before adding milk.
Add milk one cup at a time, whisking it thoroughly between cups to prevent clumps.
Stir the sauce with the whisk, and use the spatula to prevent the flour from burning the bottom of the pot. Don’t let your sauce boil, keep the heat between low and medium.
Once sauce has cooked enough for the roux to thicken the milk, turn off the heat and begin adding your cheese. Whisk cheese in slowly, adding a few bits at a time.
If the sauce is too thick, add more milk. If it’s too runny add more cheese.
Taste your sauce, add salt to taste.
Serve with tortilla chips, diced tomatoes, and pickled jalapeños.
Avoid pre-shredded cheese for this cheese sauce. The shredded stuff contains cellulose to prevent clumping, leaving a gritty, undesired texture for your nachos.