You could be totally hammered halfway through the Super Bowl and still manage to make this queso. It’s a little bit harder than opening up a jar from the grocery store, but the result is a thousand times more delicious.

The American cheese is non-negotiable—it's what helps the queso stay creamy and smooooth—but the Monterey Jack can stay on the sidelines if you'd rather put cheddar, Gruyère, or fontina on the field. (I’m trying really hard with the sports metaphor here.)

When you’re whisking in the cheese, be sure to stir vigorously. You need to put a little muscle into it for the cheese to properly emulsify into the sauce.

read all about my nacho rules here