These Matzah Nachos (“Machos”) are the most fun and delicious way to enjoy matzah this Chol Hamoed.
Last Pesach, Yael Rubinfeld from Shop This/That excitedly shared an idea her family really enjoyed over chol hamoed.
It’s the kind of idea that once you see, you’ll think, “Why didn’t I ever try that?” It’s so obvious, yet also different and really delicious!
It’s Matzah Nachos. Or, as she called them, Machos.
We used our all year round nacho cheese sauce, swapping the flour for potato starch to thicken the sauce. Start by melting the butter.
Whisk in the potato starch.
Whisk well.
Carefully pour in the milk while whisking.
Cook until the milk thickens a bit. Then, turn off the fire and fold in the cheese.
Whisk until smooth.
Break up your matzah into pieces and spread on a platter. Top with japalenõs, avocado, and red onion.
Serve with your cheese sauce and some sour cream.
Drizzle the sauce all over and enjoy!
Cheese Sauce
Ingredients
- ½ stick butter
- 1 tbsp flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
- chili or cayenne pepper, to taste (optional, depending on how hot you want it)
Instructions
- Over medium heat, melt butter in a saucepan. Add flour and whisk until well blended.
- Add milk, whisk constantly and bring to a gentle boil. When thickened, turn heat to low and add shredded cheese.
- Season with salt and pepper, and add seasoning if you like a bit of a kick. The sauce can be reheated over low heat.
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