Yesterday marked the end of another school year. I can hardly believe how fast it all went, seems like we were just buying school supplies, and now here we are making our summer bucket lists. It’s all good though. We are ready. Ready for a slower pace in the mornings, summer adventures and time at the pool.
While I look forward to warm summer days, and time together at home, there’s usually a bit of trepidation too. It’s only a matter of time before the bickering sets in along with, ‘Mom, what are we gonna do today?’ followed closely by the ever popular, ‘Mom, I’m hungry!’
Feeding 3 boys is like trying to fill a bottomless pit, it’s unending. What I have figured out is that filling them with good, whole foods usually keeps them full longer than junk. In the morning they usually have whatever fruit we have on hand, or a yogurt (vanilla whole milk greek is a favorite). The afternoon snack is usually bigger, and often times doubles as an early supper as baseball games start to fill the evening activity calendar.
We are big fans of mexican fare at meal times, leading to the inspiration for this cheese sauce. It was actually the request of my 8 year old, who thought it would be fun to make nachos at home, including the “gooey” cheese sauce. The spices you add can be flexible, but I highly recommend adding the ancho chili powder. It adds a nice smoky flavor.
Our toppings include chunks of avocado, pico de gallo, black and pinto beans, green onions and salsa, all a top blue corn flax chips.
- 2 cups freshly shredded cheddar (we use a mild, white cheddar)
- 1 tablespoon cornstarch
- 1/2 cup milk
- 2-3 teaspoons cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- Toss shredded cheese with tablespoon of cornstarch to lightly coat.
- In a medium saucepan, over low heat begin melting cheese. Stir occassionally, adding milk in 1/4 cup increments until cheese is melted and you have your desired consistency.
- Add in cumin, chili powder, smoked paprika (optional) and garlic powder.
- Stir until spices are combined and sauce becomes fragrant.
- Serve immediately over nachos.