Get Inspired

Ingredients . . .

• 325ml full-fat milk
• 185g Applewood® Wedge, grated
• 30g unsalted butter
• 25g plain flour
• 1 tbsp. paprika
• Pinch of salt
• Pinch of pepper

Method . . .

• Place a saucepan on a medium heat. Melt the butter slowly then add in the plain flour to make a roux.
• Gradually whisk the milk into the flour, stirring constantly. Keep whisking and adding the milk until the sauce is smooth and silky.
• Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.
• Cook the sauce for a further 4 minutes and then stir in the Applewood® cheese, salt, pepper and paprika.
• Let your sauce cool slightly then load up your nachos with your favourite toppings.