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homemade nacho cheese sauce
Andrea

Nacho Cheese Sauce

Learn how to make homemade nacho cheese sauce with this quick and easy recipe. Perfectly creamy and packed with flavor, this sauce is ideal for dipping chips, drizzling over nachos, or adding to any dish that needs a cheesy boost. Simple ingredients and straightforward steps make it a breeze to prepare.
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Course: Appetizer, sauce
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 225 grams Grated extra-sharp cheddar cheese (such as Cabot Vermont Sharp Cheddar)
  • 115 grams Grated pepper jack cheese
  • 12 grams Corn Starch
  • 330 grams Evaporated milk
  • 10 ml Hot Sauce (Link below to some excellent hot sauces!)

Method
 

  1. In a medium, heavy-bottom saucepan, add:
  2. 225g freshly shredded extra-sharp cheddar cheese
  3. 115g freshly shredded pepper jack cheese
  4. 12g corn starch
  5. Set the pan over low heat. Toss the ingredients to combine thoroughly.
  6. Pour in 330g evaporated milk and 10ml hot sauce
  7. Whisk constantly until all cheese is melted
  8. Thicken the sauce
  9. Continue whisking for about 5 minutes. The cheese should become bubbly and thickens
  10. If the sauce is too thick, gradually add more evaporated milk until desired consistency is reached
  11. Remove from heat and serve immediately. Over Doritoes (cool original or chilli heatwave are my favourites!)

Notes

This recipe will produce about 700grams of cheese sauce in total. Below is a table if you divide this into 4 portions (175grams on cheese sauce per portion)