If you're rushing to get the sauce done on time, you can grate your cheese into shavings before throwing them into the pot.

But the crowning glory for any tray of nachos is the cheese -- plentiful, gooey, and melted just right. The problem with melting cheese for nachos is that it can be hit or miss. Either it doesn't melt ...

“Stretching and melting is such an important part of ... But Ryvkin said it’s going to be a couple years before the first blocks of cheese with lab-grown proteins make it to your kitchen.