>'m looking for a recipe for Nacho Cheese Sauce, specifically the kind they
>put on your nachos at the movie theatre, I haven't found anything on Google
>so far!
>
The Rotel plus Velveeta one is all right but I think this one is better.

1 pound American Cheese (Don't buy the kind where each slice is individually
wrapped. I personally prefer Kraft Deluxe American)
8 ounces Monterey Jack cheese
12 ounces evaporated milk
3 or 4 seeded and diced pickled jalapenos
1 medium size homegrown tomato OR 2 store bought Roma tomatoes peeled seeded
and diced
cayenne pepper to taste

Cut cheeses into cubes. Combine with evaporated milk and heat SLOWLY either in
a microwave or on top of the stove until cheese has melted. Add in tomatoes
and jalapenos. At this point the nacho cheese sauce probably doesn't have much
kick to it. Let it cool for a few hours to give a chance for the jalapenos to
do their thing. You may also want to stir it occasionally to keep everything
from settling down to the bottom. If after a few hours the nacho sauce isn't
hot enough for you then add in cayenne pepper. I usually add about an eighth
teaspoon at a time until I think it's about right.