In a large saucepan, set to medium heat, and using a whisk, melt the canna-butter.

While stirring with the whisk, add the onion, and sauté. Add the jalapeño pepper, and sauté. Continue to whisk as you add, the cayenne pepper, garlic paste, and the flour.

Gently pour the milk into your mixture and stir. Now, add the cheese and whisk. Your nacho cheese should be smooth and creamy.

Remove cheese from the heat and transfer to a serving bowl. Garnish with sliced green onions on top.