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Back in the day, nachos meant scattering some shredded cheese and melting it just enough to get the job done. But once we discovered the magic of a silky cheddar cheese sauce — infused with cannabis — and that has been our go to since. Sometimes we still top with a little shredded cheese, but the real star is the sauce. I have to admit sometimes eating it by the spoonful. And I’m not ashamed.
This velvety blend of butter, cannabutter, cream, sharp cheddar, and just a pinch of nutmeg pulls everything together. Infused with Big Buddha Cheese, a strain known for its mellow body buzz and clear, upbeat head high, the sauce has a depth that pairs naturally with the tanginess of the cheddar. The result is more than crunch and gooey cheese — it’s layered flavor, comfort, and a relaxed, uplifting vibe in every bite.
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While unbeatable on nachos, the sauce makes enough to stretch beyond one tray. Spoon it over potato hash topped with a sunny-side-up egg for a weekend breakfast, drizzle it on roasted vegetables, dip pretzels or chicken tenders, or pour it over a bowl of chili for a late-night snack. Wherever it lands, this infused cheddar sauce turns everyday food into something indulgent, social, and a little elevated.
Nachos with Cheddar Cheese Sauce
4 servings
Ingredients
- 3
cups tortilla chips
- 3
green onions (white and green parts), chopped
- 1
small tomato, seeded and chopped
- 1
cup Cheddar Cheese Sauce (recipe below)
- 3
cups tortilla chips
- 3
green onions (white and green parts), chopped
- 1
small tomato, seeded and chopped
- 1
cup Cheddar Cheese Sauce (recipe below)
Method
- Preheat the oven to 325°F.
- Put the chips on a baking sheet and bake until light golden brown, 8 to 10 minutes.
- Transfer the chips to a serving platter.
- Top with the green onions and tomato.
- Pour the cheese sauce over chips and serve immediately.
Books by Laurie Wolf
Cheddar Cheese Sauce
Makes 2 cups, ¼ cup serving size
Ingredients
- 2
tablespoons butter
- 8
teaspoons cannabutter
- 3
tablespoons all-purpose flour
- 0.5
teaspoon kosher salt
- 0.5
teaspoon white pepper
- 1
cup (whole or 2 percent) milk
- 1
cup heavy cream
- 2 oz
cream cheese, slightly softened
- 1.5
cups freshly grated sharp cheddar
- 1
Pinch of ground nutmeg
- 2
tablespoons butter
- 8
teaspoons cannabutter
- 3
tablespoons all-purpose flour
- 0.5
teaspoon kosher salt
- 0.5
teaspoon white pepper
- 1
cup (whole or 2 percent) milk
- 1
cup heavy cream
- 57 grams
cream cheese, slightly softened
- 1.5
cups freshly grated sharp cheddar
- 1
Pinch of ground nutmeg
Method
- In a medium saucepan, melt the butter and cannabutter over low heat. Whisk in the flour, salt, and white pepper and cook for several minutes, stirring, to remove the raw flour taste.
- Slowly pour in the milk and cream, stirring constantly; this ensures a smooth and creamy consistency. Once the milk and cream have been added, add the cream cheese in three or four pieces, whisking between each addition.
- Continue to cook the sauce over medium-low heat until it is thick enough to coat the back of a spoon, 7 to 10 minutes.
- Reduce the heat to low and add the cheddar a 1⁄2 cup at a time, whisking between each addition, 5 to 6 minutes.
- Remove the pan from the heat, stir in the nutmeg, and serve immediately.
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