Nacho Cheese Sauce
Get ready for the creamiest, dreamiest nacho cheese sauce that’ll make you forget all about those processed cheese dips. This homemade version is pure melty magic, ready in just 5 minutes!
The secret to this velvety smooth sauce is using freshly shredded cheese (trust me, it makes a world of difference) and a perfect blend of sharp cheddar and pepper jack for that ideal kick of heat and flavor.
Ingredients
- 8 ounces freshly shredded extra-sharp cheddar cheese
- 4 ounces freshly shredded pepper jack cheese
- 1½ tablespoons cornstarch
- 12 ounces evaporated milk
- 2 teaspoons hot sauce (like Frank’s)
Steps
- In a medium heavy-bottom saucepan over low heat, combine cheese and cornstarch, tossing until evenly coated.
- Pour in evaporated milk and hot sauce, whisking constantly until cheese melts completely.
- Continue whisking for about 5 minutes until the sauce becomes bubbly and thickens to desired consistency.
- If sauce is too thick, gradually whisk in additional evaporated milk until reaching perfect dipping consistency.
- Serve immediately while hot and melty.
Smart Swaps
- Use Monterey Jack instead of pepper jack for a milder flavor
- Substitute white cheddar for yellow cheddar for a different look
- Try smoked gouda for 25% of the cheddar for amazing depth
Make It Diabetes-Friendly
- Use low-fat cheese to reduce overall fat content (saves 3g fat per serving)
- Add 1/4 cup diced green chiles to increase fiber content
- Serve with raw vegetables instead of chips (reduces carbs by 15g per serving)
- Portion into 2-tablespoon servings to better manage carb intake
Pro Tips
- Shred cheese yourself – pre-shredded contains anti-caking agents that affect melting
- Keep heat low to prevent cheese from becoming grainy
- Store leftovers in an airtight container for up to 3 days
- Reheat gently in microwave at 50% power, stirring every 30 seconds