Making nachos at home gives you the freedom to use a tastier, fancier cheese instead of processed nacho cheese, but those nicer cheeses quickly harden, or separate and become gloppy. To keep your melted cheese perfectly smooth, simply add sodium citrate.

Ingredients

• 1/2 cup cold wheat beer or water
• 14 grams sodium citrate
• 7 ounces Gruyère cheese, shredded (about 3 cups)
• 6 ounces sharp cheddar cheese, shredded (about 3 cups)

Preparation

1. Place the beer or water in a large saucepan, add the sodium citrate, and stir until dissolved. Bring to a simmer over medium heat.
2. Gradually add both cheeses to the simmering liquid, using an immersion blender to combine after each addition, until all of the cheese is melted and smooth.
3. Use immediately.