In my humble opinion, no Super Bowl is complete without some tasty nachos.
Considering most of America is grunting through the ‘polar vortex’ right now, I think Super Bowl came right at the best time. Nothing says cozy and hunkering down quite like curling up on the couch with some good comfort food. What is your favorite Super Bowl tradition?!
I’m not the biggest football fan (I know, I’m sorry does this make me less American?!) but I do love the traditions and customs it brings. No matter whether you’re a football fan or not so many families and friend circles come together on Sundays to glorify this sport. So whether it’s your thing or not, I’m all about gathering to have good food and even better company. My whole family is pretty much Los Angeles Rams fans, so there’s that too!
With all the extra hype I knew I wanted to put together something super fun for the occasion. Super Bowl food is all about the cheesy, crunchy, savory and greasy flavors which can only mean one thing… NACHOS!
There are a few really great things about putting together a nacho bar! The first is… a nacho bar is so super simple! Do yourself a favor and buy a few packs of pre-made pico de gallo, salsa, sour cream and beans. This will save you time and energy when putting together your nacho bar. My second favorite thing about a well-stocked nacho bar is that it keeps everyone at your party super entertained and occupied! You never have to worry about feeding everyone at a certain time because a nacho bar is all about ‘self-serving’, my favorite!
There are three main components to a great nacho bar… toppings, chips, and cheese!
To save myself time and energy I will lay out all of my bowls, serving platters and risers the night before. I love using Tuxton Home Artisan mini bowls and Chrissy Teigen’s new Tidbit Bowls for all my smaller toppings like salsas, guac, sour cream, cilantro, beans and fire roasted corn! They make the whole bar super cute and very interchangeable. If you’re not serving a full meal for Super Bowl or any party, be sure to put some protein on your nacho bar like a batch of carnitas or grilled up chicken and steak.
A batch of cheesy, melty queso is a MUST when it comes to nachos. You simply can’t go without it. Grab my easy 5-minute queso below. I love making a batch in a mini Dutch oven. Cast iron pans retain a lot more heat than traditional stainless steel so your queso will stay warmer, longer.
The vehicle to any plate of nachos. Good chips are probably the most important part. If you want to be super ambitious you can try and make homemade tortilla chips. Store bought is totally fine too. Just make sure you get an extra thick (and salty!) chip to hold up all of your nacho toppings! I put out a huge round acacia wood bowl that holds two whole bags of chips. Perfect for serving.
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- .5 tsp chili powder
- .5 tsp garlic powder
- .5 tsp salt
- 2 cups shredded cheddar cheese
- Melt butter in a small heavy bottom dutch oven on medium heat. Once melted, whisk in flour until smooth and creamy.
- Slowly add in milk to flour/butter mixture, whisking often. Heat and whisk for 3-5 minutes or until mixture has begun to bubble, thickened and can coat the back of a wooden spoon.
- Whisk in chili powder, garlic powder, salt and shredded cheese until smooth and creamy. Serve from the small Dutch oven to keep queso warm.
- If queso begins to thicken while serving, reheat with a few tablespoons of milk whisked into mixture.