Step 1: Slice 1 medium onion. Shred and combine a ½ cup each of Monterey Jack, Oaxaca, Chihuahua, and white cheddar cheeses.

Step 2: Heat a large saucepot over medium heat and slowly caramelize the onions. Add ½ cup roasted garlic and 8 cups milk. Bring to a boil; stir to avoid scalding the milk.

Step 3: In a separate saucepot, melt ¼ pound butter. Add 1 cup flour and stir to make a roux that’s slightly golden and nutty-smelling. Slowly add the onion, garlic, and milk mixture until it thickens slightly. Stir in shredded cheese and 1 cup canned nacho cheese. Once melted, run sauce through a fine-mesh strainer. Season, add your favorite toppings, and serve with tortilla chips.

—Illustrations by Peter James Field

This article was originally published in 5280 May 2015.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.