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For really good nacho sauce, mix Queso Asadero and/or Queso Quesadilla--available at most Walmarts across the country, if not the local Mexican grocery--with cheddar.
One very common version in my area mixes Velveeta with medium salsa, and sometimes crumbled, brown Chorizo. It's pretty good, but for a really good cheese background, the Queso Asadero is best.
One very common version in my area mixes Velveeta with medium salsa, and sometimes crumbled, brown Chorizo. It's pretty good, but for a really good cheese background, the Queso Asadero is best.
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I ask questions in Mexican restaurants, and I only eat where I'm a minority (and I'm of European descent).
I ask questions in Mexican restaurants, and I only eat where I'm a minority (and I'm of European descent).
I believe cheddar cheese is the best to use. Heat up some grated cheddar. If not cheddar, you might want to try some Asiago cheese or Mexican Queso cheese. 
I don't like the "cheese" sauce. When I make homemade nachos I sprinkle grated cheddar on my nachos then microwave it until it melts, then add the rest of the goodies! Sometimes I have a weird feeling come over me and spice it up a little with shredded mozzarella cheese and cheddar!
Sams Club or Costco sell a #10 can pretty cheap of nacho sauce. It is what restaurants use. Keep in fridge after opening.
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