There are a lot of ways to make a cheese sauce for nachos.
Or queso.
Or, just cheese sauce for bacon and tomato on a toasted English muffin.
And this cheese sauce, based on a recipe from the nice folk at delish.com, is good for all of that, but mebbe especially for the Waffle Fry Nachos recipe I am building up to this week.
I swapped out Monterey Jack cheese for my new fave Colby Jack, added black and Aleppo pepper and some freshly chopped chives, and, of course, one tablespoon of Sherry Peppers Sauce.
Nice cheese sauce!
Add a bit of beer and some Worcestershire, and you might could have a nice take on Welsh Rarebit!
INGREDIENTS
•1/2 cup whole milk
•4 oz cream cheese
•2 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp garlic powder
•2 cups shredded Colby Jack cheese
•Chopped chives
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the cream cheese, butter, seasonings, and milk in a medium sauce pan over over medium low heat, stirring often.
Once the milk and cream cheese bit is blended and smooth, add the shredded 
cheese and and chopped chives – mebbe one tablespoon or so – and whisk over medium low heat until the Colby Jack is melted.
Remove from the heat and keep warm until your nachos are ready.
Or, whatever you have planned for your cheese sauce.
I have a bit leftover that I think will work a treat spooned over oven roasted potatoes with meat loaf for dinner tonight.
Oh, and those nachos?
That is tomorrow’s post!