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You will not believe how easy and quick this homemade nacho cheese sauce is! It’s ready for dipping or pouring in about 20 minutes – that’s it!
Now, we’re going to come right out and say that this recipe is very similar to the classic nacho cheese sauce you’d find at the movie theaters, a ball game, or in the school cafeteria. But, the best part is that it’s made with real, fresh cheese! The flavor is unmatched.
We love to pair this homemade nacho cheese sauce with tortilla chips for the ultimate appetizer. It makes amazing nachos, but it also tastes great drizzled on steamed broccoli. It’s okay to get creative with your pairings. We find any reason we can to whip up a batch of this cheesy goodness!
Why we think you’ll love it:
- Dip it all. Chips are the #1 companion, but we also like to add it to our Loaded Nachos, or even Taco Salad. You can pair it with almost any Mexican dish!
- Extra cheesy. We use freshly grated medium cheddar cheese for ultimate flavor! Cayenne pepper adds the perfect hint of spice.
- Ready in no time! With a quick 5-minute prep, this is ready for all of your cheesy needs in only 20 minutes. It’s the perfect snack!
Nacho Cheese Ingredients
- 3 cups shredded medium cheddar cheese – A 6-ounce block of cheese will yield about 1½ cups of shredded cheese. **Do not use pre-shredded cheese as it is coated to keep it from being sticky and inhibits its ability to melt.
- 1½ teaspoons cornstarch – this is used to thicken the sauce. If you do not have cornstarch, you can use butter and all-purpose flour to whisk together and make a roux.
- 1 (12-ounce) can evaporated milk – not sweetened condensed milk (heavy cream can be used as well).
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons hot sauce, optional – or add chopped jalapenos or red pepper flakes for extra heat
- Additional ingredients: chopped onions, paprika, diced green chiles – all optional for added flavor.
How to Make Nacho Cheese
- PREP. Add shredded cheese and cornstarch to a large bowl and toss to coat.
- COMBINE. In a medium saucepan over medium heat, add evaporated milk. Bring to a simmer. Stir occasionally to make sure the milk does not burn.
- Turn the heat down to low, and add coated shredded cheese. Stir to combine and cook on low until the cheese has melted. Add salt, cayenne pepper, and hot sauce, if desired.
- SERVE. Serve over Fries or Tortilla Chips.
Kristyn’s Recipe Tips
- We prefer medium cheddar cheese, but sharp cheddar cheese, American cheese, Colby Jack cheese or pepper jack cheese can be used. Avoid pre-shredded cheese.
- Aside from chips, we like to serve the cheese sauce with French Fries, on top of Taco Salad, or over a Baked Potato.
- When we want spicy nacho cheese, we add some hot salsa, chili powder, chopped jalapeños, hot sauce, red pepper flakes, or a can of drained Rotel.
- Add cooked ground beef or cooked sausage crumbles to make it heartier.
- To thicken, add extra shredded cheese. To thin it out, add a splash of milk.
- To keep it a warm and smooth consistency, we keep it warm in a crockpot. We love this for parties especially!
Nacho Cheese Recipe
Ingredients
- 3 cups shredded medium cheddar cheese
- 1½ teaspoons cornstarch
- 1 (12-ounce) can evaporated milk
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons hot sauce, optional
Instructions
- Add shredded cheese and cornstarch to a large bowl and toss to coat.
- In a medium saucepan over medium heat, add evaporated milk. Bring to a simmer stirring occasionally, to make sure milk does not burn.
- Turn the heat down to low and add coated shredded cheese. Stir to combine and continue to cook on low until the cheese has melted. Add salt, cayenne pepper, and hot sauce, if desired.
- Serve warm with tortilla chips or french fries.
Video
Notes
- We use medium cheddar cheese, but sharp cheddar cheese, American cheese, or Colby Jack cheese can be used. Avoid preshredded cheese.
- Aside from chips, we like to serve the cheese sauce with french fries, on top of Taco Salad, or over a baked potato.
- For spicy nacho cheese, add some hot salsa, chili powder, chopped jalapeños, hot sauce, red pepper flakes, or a can of drained Rotel.
- To thicken, add extra shredded cheese. To thin it out, add a splash of milk.
- When serving this cheese at a party, we like to keep it warm and smooth in a crock pot set to the warm setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was modified in September 2022 and modified from Baking Mischief.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 4-5 days or freezer for 2-3 months. Store it in a large batch or divided into smaller individual portions.
Thaw nacho cheese dip if needed. Reheat slowly over low heat, and add a bit of milk to help smooth out the sauce as it reheats.
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This recipe was originally published April 2018.
DO NOT USE WHOLE MILK!!! You just end up with hot milk and a glob of melted cheese.
what about leftovers? this is a lot of cheese.
Came out really good, however it got grainy and almost chunky as it cooled. what did I do wrong :(.
I followed this recipe, and it didn’t turn out. I was hopeful but it was watery and grainy. I don’t know if it was the evaporated milk or what but it didn’t taste anything like nacho cheese sauce.
The proteins (casein, albumin, globulin) in the milk denatured. This can be caused from either excessive heat or acidity. Of note, milk proteins are less tolerant to heat in an acidic environment; so, if you add ingredients that lower the pH you’ll denature the proteins. While acidity or heat alone can denature the milk proteins, you’ll get the best results if you heat over low or medium-low heat while stirring with a wire whisk and waiting to add acidic ingredients until after the sauce has been removed from the heat source and given a few minutes to cool.
Can this recipe be made ahead, or is it best to make fresh? How long can leftovers be in the fridge?
Just made this and it was delicious. Had it with tortilla chips, refried pinto beans, pickled jalapeños, sour cream, guacamole, shredded lettuce, tomato and radishes.
Thank you for sharing this recipe. I used pepper jack, sharp cheddar and mild cheddar for extra spice.
Excellent.
This is wonderful! I can’t believe I stumbled onto this recipe that does not use flour (which will often give you a grainy texture.) Corn starch works so much better in this recipe. I added extra chili powder and chopped jalapenos! Wow! Amazing! This is silky smooth, like what you buy at the store, without the preservatives and other additives. Easy too! Thankyou! Thankyou!
I can’t wait to try this on spicy Mac n cheese!
Thank you!! I’m so glad that you enjoyed the nacho cheese!