Nacho Cheese Sauce
Skip the jarred variety and make your own smooth and creamy Nacho Cheese Sauce at home in minutes! Serve it with tortilla chips for a snack that will remind of you of concession stand nachos.
Servings: 8
Calories: 164kcal
Ingredients
- 12 ounce can evaporated milk
- 1 tablespoon cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
- 6 ounces sharp cheddar cheese shredded (1 ½ cups packed)
- 2 ounces Velveeta cut into small pieces (*see note below)
- 1 to 2 teaspoons hot sauce or to taste, optional (I recommend Chipotle Cholula)
Instructions
- Add the evaporated milk to a large saucepan and place over LOW heat. Whisk in the cornstarch until completely dissolved. Add the onion powder and salt and whisk to combine. Add the cheese and increase the heat to MEDIUM. Cook, stirring frequently with a wooden spoon, until the mixture is hot but not boiling, then reduce the heat to LOW and continue to cook, stirring frequently, until the cheese has melted and the mixture is smooth and thickened. Remove from the heat.
- For more flavor and a mild kick, add hot sauce and stir it into the warm cheese sauce, off the heat. I add about 1 tablespoon or more. It doesn’t add much heat, just a kick and some great flavor. Taste and add additional salt, only if needed. Since it’s typically served with salty tortilla chips, I find this is enough salt.
- Once cooled, transfer to an airtight container and refrigerate for up to 1 week. This stuff reheats great! Can be made well in advance and reheated, as needed for nachos or dip.
- For nachos: Pour over nachos while hot and the consistency is sauce-like.
- For a dip: As the sauce begins to cool, it will thicken more and work well for a dip. Just whisk it occasionally if a skin forms on the surface.
- To reheat: Place in the microwave, covered with a paper towel, and cook in 20 second increments, stirring in between, just until warmed through. Or, reheat it in a small saucepan over LOW heat on the stove. The sauce will loosen up when you reheat it.
Notes
This recipe yields approximately 2 cups.
*If you'd prefer not to use processed cheese, you can omit it and substitute Monterey Jack, pepper Jack, or additional cheddar. Just be sure to use a total of 8 ounces of cheese. If using all shredded cheese, it should measure 2 cups (packed).
To measure shredded cheese properly, place it in a dry measure and press it down to compact it. Add as much as needed so it is level with the top of the cup.
Nutrition
Serving: 2ounces | Calories: 164kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 383mg | Potassium: 172mg | Fiber: 0.03g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 0.1mg