Creamy Homemade Nacho Cheese Sauce Recipe
Introduction
This creamy nacho cheese sauce is the perfect addition to your snack lineup. Made with sharp cheddar and pepper jack, it offers a rich, flavorful kick that’s easy to whip up in just a few minutes.
Ingredients
- 8 ounces freshly shredded extra-sharp cheddar cheese
- 4 ounces freshly shredded pepper jack cheese
- 1½ tablespoons cornstarch
- 12 ounces evaporated milk (unsweetened)
- 2 teaspoons hot sauce (optional, such as Frank’s)
Instructions
- Step 1: In a medium, heavy-bottom saucepan set over low heat, combine the shredded cheddar, pepper jack, and cornstarch. Toss gently to coat the cheese evenly.
- Step 2: Add the evaporated milk and hot sauce to the saucepan. Whisk constantly until the cheese melts completely.
- Step 3: Continue whisking for about 5 minutes, or until the sauce is bubbly and has thickened to a smooth consistency.
- Step 4: If the sauce becomes too thick, stir in a little more evaporated milk until it reaches your desired consistency.
- Step 5: Serve the nacho cheese sauce immediately with chips, veggies, or your favorite dishes.
Tips & Variations
- Use freshly shredded cheese instead of pre-shredded for a smoother sauce without additives.
- Adjust the hot sauce to taste or add a pinch of smoked paprika for a smoky flavor.
- For a dairy-free version, try substituting evaporated milk with a plant-based milk and use vegan cheese.
Storage
Store any leftover cheese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to maintain smoothness. Add a splash of milk if the sauce thickens too much during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this sauce ahead of time?
Yes, you can make the sauce in advance and refrigerate it. Reheat gently on low heat while stirring to restore its creamy texture.
What can I use if I don’t have evaporated milk?
You can substitute regular milk, but the sauce may be thinner. To thicken, add a little more cornstarch dissolved in milk before cooking.
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Creamy Homemade Nacho Cheese Sauce Recipe
- Total Time: 15 minutes
- Yield: About 1 1/4 cups 1x
Description
This creamy nacho cheese sauce combines the sharp bite of cheddar with the spicy zest of pepper jack, thickened perfectly with cornstarch and smoothened with evaporated milk. It’s an easy stovetop recipe ideal for dipping chips, drizzling over nachos, or adding a cheesy kick to your favorite snacks.
Ingredients
Cheese Mixture
- 8 ounces freshly shredded extra-sharp cheddar cheese
- 4 ounces freshly shredded pepper jack cheese
- 1½ tablespoons cornstarch
Liquids & Flavoring
- 12 ounces unsweetened evaporated milk
- 2 teaspoons hot sauce (optional, such as Frank’s)
Instructions
- Combine Cheese and Cornstarch: In a medium, heavy-bottom saucepan set over low heat, combine the shredded cheddar and pepper jack cheeses with the cornstarch. Toss them together gently to coat the cheese evenly with the cornstarch, which will help thicken the sauce smoothly.
- Add Milk and Heat: Pour in the evaporated milk and add the hot sauce if using. Whisk constantly over low heat until the cheese has fully melted. Continue whisking for about 5 minutes, watching the sauce carefully as it starts to bubble and thicken to a creamy consistency.
- Adjust Consistency: If the sauce becomes too thick and stiff, gradually add more evaporated milk a little at a time, whisking until you reach your preferred creamy texture.
- Serve Immediately: Once the sauce is smooth, bubbly, and thickened, remove from heat and serve immediately for the best cheesy flavor and texture.
Notes
- Use freshly shredded cheese rather than pre-shredded for a smoother melt and better texture.
- The hot sauce is optional but adds a nice subtle heat and tanginess.
- If reheating, do so gently over low heat and add milk as needed to maintain creaminess.
- This cheese sauce pairs wonderfully with tortilla chips, steamed vegetables, or as a drizzle over baked potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: nacho cheese sauce, cheese dip, cheddar cheese sauce, spicy cheese sauce, easy cheese sauce
