Simmer until thickened to sauce consistency, about 2 minutes. Whisk in milk gradually until smooth, 1 to 2 minutes. However, if you want that real Taco Bell flavor, prepackaged cheese dip is the way to go. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Once the butter is melted, begin whisking in the flour. Dice the butter into small cubes and melt it in a saucepan over low heat. As a general rule, you'll use 2 tablespoons butter and 2 tablespoons all-purpose flour for every 1 cup of milk. Toss the cheese until coated in the cornstarch. Measure out equal amounts of butter and flour. For an easy crema, whip sour cream with an immersion blender and a little milk. This is not a normal ingredient here at 40 Aprons. Combine the American and Cheddar cheese in a medium saucepan and sprinkle with the cornstarch and cayenne.
Make a quick and easy salsa rojo by roasting tomatoes with onions, garlic and cilantro, then pureeing it.If you use jalapeños, soak them in water to remove some of the heat."Cook it nice and slow, and stir it a lot." Don't rush the cheese sauce, or else it will ball up on you.And season the beans! Use chorizo, soy chorizo, onions, garlic, all that good stuff." Puree half the beans, and leave the rest whole: "That way you get the nice silky texture for some creaminess and some chunky."Chop it nice and fine so it evenly disperses." Use achiote paste in your meat topping: "It puts that great beautiful red hue in the meat that we love so much," Guy says.Shred the cheese yourself: "They coat pre-shredded cheese so fresh grating is key so the cheese doesn't coagulate," Guy says."Find a nice big crunchy tortilla chip that can survive the Super Melty Cheese," Guy says-he's a big believer in frying up flour tortillas for homemade chips!.Guy Fieri shares the recipe for his Super Melty Cheese sauce, plus his best nacho-making tips:
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