Ever since, the snack/dish has evolved from the original recipe to the various modern day topping ranging from black, pinto or refried beans to pickles, olives, onions or lettuce.

Nacho cheese sauce originated from Coahuila in Northern Mexico where a chef, Ignacio “Nacho” Anaya made it for the first time in 1943 by using just Tortillas and Cheese for a group of soldier wives. The sauce is absolutely awesome with veggies, french fries, Doritos (tortilla chips), soft pretzels, and nachos! I have also had some success in rehydrating too thick mac and cheese by reheating it partially mixing some water or milk in, letting it sit a couple of minutes, then reheating the rest of the way slowly.This Nacho Cheese sauce recipe is one of my favorite. Once you get the idea of how much extra moisture you need you can add some of it to the sauce to begin with, but reserve a bit for after cooking as changes in pasta types and how done it is makes a difference in how much the pasta will soak up. When I make this sort of thing I let it cool somewhat and then add pasta water in small amounts until I get a slacker sauce, then I refrigerate or freeze it. The solution is easy - add more water to replace the lost moisture while it is still warm. After being mixed together the pasta will continue to soften by pulling water from the sauce It's just starch, and starch sponges water up. The pasta will soak up water from the sauce.It's hot, and even with the lid on you will still lose moisture The sauce loses moisture due to evaporation.After you cook your cheese sauce to perfection and mix it in with your pasta 2 things are happening: Your sauce is thickening up too much because it's losing moisture.

How to make a cheese sauce for dipping