Nacho Cheese Sauce Recipe
Smooth, creamy nacho cheese sauce made with simple ingredients in just 5 minutes. Perfect for dipping, drizzling, and coating chips without clumping.
Servings: 8 servings
Ingredients
- 8 oz. freshly shredded extra-sharp cheddar cheese
- 4 oz. freshly shredded pepper jack cheese
- 1½ tbsp cornstarch
- 12 oz. evaporated milk unsweetened
- 2 tsp hot sauce optional, such as Frank’s*
Instructions
- In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.8 oz. freshly shredded extra-sharp cheddar cheese, 4 oz. freshly shredded pepper jack cheese, 1½ tbsp cornstarch
- Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.12 oz. evaporated milk, 2 tsp hot sauce
- If cheese has thickened too much, add additional evaporated milk.
- Serve immediately.
Video
Notes
*Use any hot sauce you like. Something classic like Frank’s works great.
Nutrition
Serving: 3oz. | Calories: 230kcal | Carbohydrates: 6g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 323mg | Potassium: 168mg | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 1.6mg | Calcium: 421mg | Iron: 0.4mg