Melt the butter in a medium saucepan over medium heat.

Add flour and whisk until the mixture becomes bubbly.

Continue cooking for another minute to cook out the raw flour taste.

Gradually whisk the milk into the butter and allow the mixture to come to a simmer.

Once the mixture thickens, turn the heat down to low, and gradually stir in the cheddar cheese, mixing in between each addition to keep the nacho cheese sauce smooth.

Once all the cheese is melted, stir in the paprika and season with salt and pepper to taste. Transfer to a serving dish.

Quarter 4 of the tomatoes and finely dice the last one.

To make the salsa, add the quartered tomatoes, garlic, juice from 1 lime, and salt and pepper to taste into the bowl of a food processor and pulse until a chunky mixture forms. Stir in half of the cilantro and transfer to a serving dish.

To make the guacamole, mash the avocados with the juice from 1 lime and season with salt and pepper to taste. Stir in the finely diced tomatoes, red onion, and the remaining cilantro. Transfer to a serving dish.

Serve the nacho, guacamole, and salsa trio with tortilla chips for dipping. Enjoy!