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Nacho, Nacho Man. I want to be a Nacho Man.
Yep. That is the song I sing when I’m making nacho cheese. Parrish loves it.
Nachos are one of my favorite Monday night meals. They’re quick, easy, and you can easily change up the toppings to your taste buds! Last night, I wanted to recreate some nachos that I had loved on my last visit to bestie’s house:
Roasted Squash Nachos
It may sound strange, but I promise, it’s delicious! I chopped one zucchini and one yellow squash in to tiny bite size bits, tossed in olive oil, and roasted in the oven at 450 degrees until the veggies have a nice char.
Other toppings: Black beans, Greek yogurt, salsa, Whole Foods Reduced Fat Guacamole, AND nacho cheese!!
Hello Nacho Cheese. I love you.
But seriously, this nacho cheese is EASY to make, and 100% gluten free!
Gluten Free Nacho Cheese
1 block (8 oz.) Sharp Cheddar ( I used 50% Reduced Fat Cabot brand)
1 tbsp. cornstarch
1 can evaporated milk (I used Carnation)
2 tbsp. Moore’s Wing sauce (optional)
1/2 tbsp. yellow mustard
1/2 tsp. garlic powder
Start by shredding your cheese. Then put your cheese in a bowl and toss with the cornstarch, until the cheese is well coated. Put the cheese in a pot, and add the milk and wing sauce. Heat over medium, until the mixture bubbles. Reduce heat to low, stirring with a whisk constantly. Add in mustard and garlic. Cook over low, while whisking, until the cheese sauce reaches a thick, smooth, creamy consistency, about 5-10 minutes. Use immediately.
*Note that I enjoyed my nachos on a salad sized plate I’m learning so much from the Balancing My Weight posts!
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