Prep your ingredients before starting to cook! It’s a fast recipe, you’ll need to have everything grated and measured.
In a small sauce pot over medium to medium-low heat, melt butter and whisk in the flour until smooth. Slowly, pour in the milk, while constantly whisking.
Continue to whisk the mixture together until it’s smooth, heated through, and starts to thicken. Add the grated cheese one handful at a time, still whisking continuously.
Take off heat as soon as it’s smooth!
Nachos:
Preheat your oven to 375° and spread a bag of tortilla chips in the rimmed backing sheet in one even layer. Pop it in the oven for about 10 minutes to crisp up.
Heat up pulled beef and mix it thoroughly with BBQ sauce.
Drizzle nacho cheese all over the nachos (save leftovers if needed) and spread sauced pulled beef over the top. Make sure to spread everything evenly among the chips.
Finish off with your favorite toppings and dig in!
Notes
*Nutritional information calculated for beef chuck roast. For more accurate nutritional information check out the pulled beef recipe .**To make this nacho cheese gluten free, use gluten free all-purpose four.***You can also use Colby Jack or Pepper Jack cheese.