Here’s how to turn any cheese into nacho cheese. Then whose cheese is it? Shut up! Sodium citrates a chemical emulsifier, which means that it binds the water with the fat so your cheese sauce will never, ever separate. We’re gonna add a cup of milk to a sauce pot and then one teaspoon of sodium citrate. Now we’re gonna add our cheeses. These are three cheeses that are typically hard to make into a perfectly smooth sauce. We’re using queso Oaxaca got a lot of that nice protein. Smoked Gouda. Everyone’s had a grainy Smoked Gouda sauce And sharp cheddar. And now just mix it up and it’ll be nice silky smooth. Look at that. Liquid silky gold. Jalapenos. It’s just like you’re at the baseball. And of course share it with a friend. Nicole nachos. Wow. That’s a lot of cheese on there. Was that intentional? Ah Nah, I got a little carried away. You love baseball? Touchdown. I’ll give you $20 if you can name one baseball player. Babe Ruth. Mm. Perfect. Just like at the B-ball game. What?