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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Gochujang Nacho Cheese Sauce

[heart_this] · Feb 4, 2021 · 1 Comment

Gochujang Nacho Cheese Sauce

A super easy gochujang nacho cheese sauce!

Nacho cheese sauce is a favourite snack for any occasion and it’s great for dipping chips, tortillas, or fries into, not to mention pouring over things! Making your own nacho cheese sauce is super easy! You start by browning some butter, sprinkling in some flour and cooking until it’s brown and toasty! (The flour acts as a thickener in the sauce and cooking it until it’s golden brown removes it’s flour-y flavour.) Milk, or broth, or another liquid is then added before plenty of cheese is melted into the sauce! I like cheddar cheese for nacho cheese sauce but any melty cheese works well. This is all there is too a simple nacho cheese sauce and it’s easy to season it with other flavours! Gochujang, a Korean style fermented chili paste, is a fabulous seasoning for nacho cheese sauce, adding some spicy heat along with a ton of flavour!

Gochujang Nacho Cheese Sauce
Gochujang Nacho Cheese Sauce

Gochujang Nacho Cheese Sauce
Gochujang Nacho Cheese Sauce

Gochujang Nacho Cheese Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 12(3 cups or 12 1/4 cup servings)

A super easy gochujang nacho cheese sauce!

ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour (rice flour for gluten-free)
  • 2 cups milk
  • 2 tablespoons gochujang (optional)
  • 1 cup cheddar cheese, shredded
directions
  1. Melt the butter in a sauce pan over medium heat until it foams and just starts to turn a light golden brown colour.
  2. Sprinkle in the flour, mix it into butter and cook until it’s a light golden brown colour, about 2-4 minutes.
  3. Add the milk, mix, bring to a simmer and cook until the sauce thickens a bit, about 2-3 minutes.
  4. Add gochujang and mix before mixing in the cheese and cooking until it melts!
Option: Omit the gochujang.
Option: Replace the gochujang with another form of heat, like sriracha!
Nutrition Facts: Calories 90, Fat 6g (Saturated 3g, Trans 0.2g), Cholesterol 18mg, Sodium 185mg, Carbs 3g (Fiber 0.2g, Sugars 2g), Protein 4g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Korean Steak Nacho Cheese Fries

Similar Recipes:
Sriracha Nacho Cheese Sauce
Chili Mac and Cheese
Jalapeno Popper Mac and Cheese
Sloppy Joe Mac n Cheese

Appetizer, Condiment, Dip, Food, Gluten-free, Korean, Recipe

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Reader Interactions

Comments

  1. Cristina S Kadonsky says

    February 4, 2021 at 7:55 pm

    I have coconut and almond flours, will either work? Also cashew milk. Love your recipes, are you going to ever print a recipe book?

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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