- 1 cup medium cheddar cheese
- ½ cup sharp cheddar cheese
- ⅛ cup This Little Goat went to Yucatán
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- Pickled jalapenos (for garnish)
- Avocado (for garnish)
- Tomato (for garnish)
- Tortilla chips (for serving)
- Heat a saucepan over medium heat and melt the butter.
- Sprinkle the flour evenly over the melted butter to create a roux. Stir continuously until the mixture becomes a pale golden color and starts to bubble slightly. This process will take about 2-3 minutes.
- Slowly pour the heavy cream and whole milk into the saucepan, whisking constantly to combine with the roux. Continue whisking until the mixture reaches a gentle simmer. Once it simmers, turn off the heat.
- Begin adding the shredded cheeses to the sauce, one cup at a time. Stir continuously until each cup of cheese has melted and is fully incorporated into the sauce.
- Pour in the This Little Goat Yucatan Sauce, and continue stirring until it is well combined with the cheese sauce.
- Once the cheese is completely melted and the sauce is smooth, it's ready to serve.
- Pour the Yucatan Cheese Sauce over tortilla chips and garnish with your favorite nacho toppings like pickled jalapenos, diced avocado, and chopped tomatoes for an extra burst of flavor and color.