Melty Nacho-Style Sauce

[This is entered in the 2017 Gluten Free challenge. If you like it, I'd certainly appreciate your vote]

There's nothing as quintessentially American as paying eleven thousand dollars for a serving of ballpark nachos, is there? In this instructable, I'll show you how to capture that gooey, melty, delicious saucy experience without trading a kidney, selling your first born, or watching the Brewers get walloped (yet again). This recipe is easy, delicious, and nearly infinitely customizable.

Tools:

1 Bowl

1 Measuring Cup

1 Cheese Grater

1 Knife

1 Saucepan

Ingredients:


8 ounces of your cheese of choice (for this version I used Pepper Jack)

1/2 cup water

1 tablespoon of sodium citrate

Mix-ins (optional, to taste)

First, take your block of cheese, and cut off an 8 ounce portion (for a one pound block, simply cut it in half), and shred it. Awesome guitar heavy rock music, while recommended for the proper shedding experience, is totally optional.

Like I said earlier, dead simple. Water into saucepan, apply heat, mix in sodium citrate.

Add the shredded cheese, and once it's mixed in, it becomes very velvety, very fast. This is where you'd add in your extras. Jalapeno peppers are always a good option. Hotter peppers are good depending on your audience. Personally, I like to add crumbled up bacon, but the sky's the limit.