Back in my day, there was a sort of magic in the rare outing to the town's Taco Bell, where bright lights and piquant scents hinted at a world of flavor beyond our familiar Midwestern fare. The treat we'd hanker for most was their creamy, zesty nacho cheese sauce, smooth as a summer lake at dawn. Times change, but our cravings hold steady, and that's the boon of kitchen know-how. Making this Nacho Cheese Sauce at home is a nod to those halcyon days, letting us savor the memories and flavors in our cozy kitchens. Folks might want to whip up a batch for that nostalgic feel or to pair with their home-ground taco meats and garden-fresh toppings. It's a way of bringing a bit of that ole fast-food flavor to the dinner table, crafted with your own loving hands.

Pair this tangy concoction with a platter of warm, crisp tortilla chips for dipping, just like they do at the Bell, or drizzle it lavishly over a mountain of loaded homemade nachos. It also makes for a splendid topper for steamed broccoli or baked potatoes if you're after a little extra comfort on your plate. A side of simple, well-seasoned pinto beans would sit nicely alongside, marrying tradition with this little twist on the usual.

Taco Bell CopyCat Nacho Cheese Sauce
Servings: Serves 4-6

- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 8 ounces of cheddar cheese, freshly shredded (avoid pre-shredded for best flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- A pinch of cumin
- A small dash of cayenne pepper (or to taste)

1. In a medium saucepan, melt the butter over medium heat just as you would when preparing the base for your Sunday gravy.

2. Sprinkle the flour over melted butter, whisking together to form a roux. Let that marry and bubble for just about a minute, like a light-hearted chat between old friends.

3. Pour in the milk gradually, continuing to whisk as you do to avoid lumps - patience here is as key as waiting for the first crocus in spring.

4. Keep cooking and stirring, my dear, until you notice the mixture beginning to thicken. It should coat the back of a spoon as lovingly as a quilt lays over a bed.

5. Turn the heat down to low and start adding the cheese gradually, stirring kindly and constantly until it's all melted through and smooth as satin.

6. Lastly, season with the salt, chili powder, cumin, and cayenne pepper, stirring these in to get a gentle warmth that’ll remind ya of a summer barbecue.

- For a touch more complexity, you might opt for a blend of cheeses, like throwing a bit of Pepper Jack into the mix for a feisty kick.
- If you find yourself out of fresh milk, a canned evaporated milk will do the hoedown nicely in its place.
- And remember, the key to a perfect cheese sauce is slow and low - never rush a good thing, and keep that heat gentle.
- Should your sauce thicken up too much upon standing, add a splash of milk and warm gently, stirring, to bring back that silky consistency.

A little secret from one seasoned hand to another: make this sauce your own. Play with the spices, tweak the cheese, find the flavor that takes you back, or launches you forward to new traditions at the table. Trust your palate, and more importantly, enjoy the warm, cheesy journey.

Copyright 2016 Cooktop Cove