Nacho Cheese Sauce
Make your own Nacho Cheese Sauce at home with 5 easy ingredients and only 5 minutes of your time! This cheesy, creamy, iconic dip coats those crunchy, salty tortilla chips perfectly.
Ingredients
- 8 ounces extra sharp cheddar cheese (freshly grated)
- 4 ounces Montery Jack cheese (freshly grated )
- 1 1/2 tablespoons cornstarch
- 12 ounces evaporated milk
- 2 teaspoons hot sauce (i.e. Frank's Red Hot Sauce)
Instructions
- In a medium saucepan over a low heat, add the grated cheese and cornstarch. Toss this together gently until the cornstarch coats the cheese.
- Add the evaporated milk and hot sauce right after. Consistently stir this together until the cheese melts.
- Once bubbly and thick, remove from heat immediately. If the cheese thickened up too much, add a splash of evaporated milk until you get the consistency you desire.
- Serve hot with tortilla chips and enjoy!
Notes
Storage - You can store the leftover cheese sauce in an airtight container in the fridge for 3-4 days. To reheat, pour it back in a saucepan and heat on low until warmed through.
Nutrition
Calories: 232kcalCarbohydrates: 6gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 353mgPotassium: 162mgFiber: 0.01gSugar: 4gVitamin A: 495IUVitamin C: 1mgCalcium: 417mgIron: 0.2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.