In which there’s sodium citrate, aka melting salt, in American cheese, so it makes great nacho cheese sauce.

You may be a human being who, from time to time, thinks to yourself, “I want some freakin’ nacho cheese sauce.” But when you look up nacho cheese sauce recipes online, they’re all roux-based, which is basically cheese gravy, and you’re like, screw this, there must be a better way.

WELL, THERE IS. THERE IS A BETTER WAY.

It’s really easy, too. It’s, like, stupid how easy it is:

1/4 c. milk or half & half
5 slices of American cheese, quartered
1/4 c. shredded any other cheese you like (how about cheddar, maybe)
1/2 c. can green chilis
salt, to taste

Put the first two ingredients in a bowl and nuke them for, oh, 40-45 seconds or so, then stir well, and nuke again for another half a minute or until it’s bubbling up a bit.

Stir in the cheddar until it’s incorporated. Stir in the chilis. Taste and add salt if needed. Serve.

If your nacho cheese sauce sets up while you’re doing other nacho-related stuff, just nuke it again for 25 seconds or so.