Table of Contents
Have you ever made homemade nacho cheese before? We are OBSESSED!
You will not believe how easy and quick this dip 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 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 and Substitutions
- 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
- 1 (12-ounce) can evaporated milk – not sweetened condensed milk
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons hot sauce, optional – or add chopped jalapenos or red pepper flakes for extra heat
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, 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.
- 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.
- 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
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.
More Like This
Cheese Dips
Queso Blanco Recipe
15 mins
Chili’s Skillet Queso
12 mins
Velveeta Spinach Dip
10 mins
Chili Cheese Dip
10 mins
Appetizer Dips
Collections
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!
We use this nacho cheese recipe mainly on our tacos and mexican pizza recipe. The cheese jazzes these recipes up perfectly!
Some of the only nacho cheese I enjoy! I love that it is made with REAL cheese! So tasty + the texture is perfect.
This is way better than the can stuff! Yum.
This nacho cheese dip is the greatest that I’ve tried and my family agrees with me too! So delicious, we love it with tortilla chips.
Oh my goodness! This was so dang good. I will never buy store-bought nacho cheese again!
Nacho cheese is one of my all time favorite things – I never knew how easy it was to make! I’m going to have to keep this recipe hidden away, because otherwise I will be making it ALL THE TIME to put on ALL OF THE THINGS. Yum.
I’m so glad you love it! It is dangerously delicious! 😉
Made this this afternoon! only used 21/4 cups cheese. turned out just fine. Thank you for this recipe!
Great recipe, thank you for sharing! Next time, I would omit the salt.
Too much writing before the recipe. I don’t care about that I clicked on it for the recipe.
then just jump to recipe,really!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I added a couple 9f extra slices of cheese to make it slightly cheesier. Couldn’t find my jalapenos but added some cayenne in and it’s pretty tasty. Will experiment with cheddar another time.
Sounds yummy! Thanks for sharing.
I didn’t find how much of each ingredient to put in the dish in this recipe.
Hi Leticia! So if you scroll to the bottom of the post the recipe card is there with measurements. You can also get to the recipe card quickly by clicking on “Jump to Recipe” at the top of the page. All the ingredients and their amounts are listed there. 🙂
How much of butter and cornstarch should be used?
Hey, so all i have is pre shredded cheddar cheese. can i still do this even though it is coated?
We recommend not using the pre-shredded cheese because of the coating. You can certainly still give it a try, but the consistency may not be quite the same as if you used the cheese you shred yourself.
I have loved this recipe! I added a bit of velveeta cheese and some smoked paprika to add a bit more flavor. I think it turned out amazing! Thank you!
Haven’t tried it yet but can it be made with Sharp Cheddar Cheese instead of processed cheese? I can’t have anything processed!
You sure can! Just note that the Sharp Cheddar Cheese will make a thinner, slightly grainier sauce.
Sometimes, there is nothing I am craving more, than nacho cheese! This hits the spot!! Creamy, easy to make, & so so good!
This is a very quick and easy recipe! Thanks for this recipe, nacho cheese sauce is one of my favorite dips! love it!
I’m so glad you liked this dip so much! I love easy, quick and delicious that’s for sure!
3 drops of yellow food coloring and 1/4 tsp of freshly ground nutmeg made it even better
Awesome. Thanks for the feedback!
You say to use 8 slices of american cheese do you shred the 8 slices of cheese? Cause yours looks like shredded cheese.
You can chop up the American cheese slices a bit so it melts easier/quicker. In the troubleshooting section, I mention to get the desired consistency, you can add ¼ cup grated cheddar or Monterey Jack cheese and a bit more milk. Just don’t use pre shredded cheese as it is coated to keep it from being sticky. You’d want to shred/grate that cheese from a block.
I love the extra flavor that the Jalapeño adds!
I love your site and food is remarkable!
Awe,that’s so sweet of you! Thanks so much for sharing! I’m so glad you enjoy the recipes! 🙂
Could this dip be used for cheese fries?
Oh yes! If you would like extra cheesy fries that would surely do it!
I see you stated serve immediately. Can it be kept in a crock pot on low? Needing it for a floating party.
Thank you!
Yes, you can keep it warm in the crockpot. I don’t usually make it in the crockpot, but for keeping it warm for a party, that’ll work great!
amazing recipe
Thank you for saying that!!
I made this Sauce and doubled it so I added. 1 cup cheddar cheese shredded, 1 cup mozzarella cheese. This made the cheese sauce stretchy and yummy. Giving it another level of flavor.
I made this cheese sauce but added 1 cup shredded cheddar cheese. And one cup shredded mozzarella cheese. It made this cheese sauce stretchy and gooey giving it another level a flavor..
Perfect! Thank you for sharing what you did! That sounds delicious!
Made it for the son (without spice) and he loved it. I used Boars Head American and threw some Mexican Blend in it. Since we didn’t put any spice, used it with pasta and the son loved it that way too!!
Good idea! Happy he liked it! Thank you!
if i use shredded cheese instead of sliced, how much would you recommend?
I would maybe use 2 cups. Hope that helps!
Can i use all cheddar cheese instead of american?
You sure could 🙂 Enjoy!!
We have alot of nacho cheese lovers in our family and wHat couldnt be better than making the sauce yourself? Simple and easy to make.
What did I do wrong??? I followed directions exactly. I grated cheddar cheese. It’s been 35 mins and it’s all clumpy. Cheese didnt melt right. Please help I’m trying to make this for a party in a week. Thanks in advance
There may be several reasons that the texture of the sauce doesn’t turn out. Here are a couple common mistakes:
-It was heated too quickly and or cooked for too long.
-Another way to keep a smooth texture is to slowly add the milk to the roux (butter and flour). Whisk thoroughly and make sure that all of the roux has been mixed into the milk.
-Your milk did not have enough fat —use 2% or whole milk
-Keep the nacho cheese warm, otherwise it may begin to harden and solidify.
Hopefully some of these tips help while you try to get the nacho cheese just right for the party!! Best of luck!
Cheddar cheese does not melt smooth the recipe calls for American cheese slices. I’ve never had luck when I’ve tried using cheddar it has always done the same for me it breaks up and looks oily and clumpy. Definitely try it with the American cheese slices.
This is the perfect Appetizer or Main dish for some of us! We love homemade Nacho Cheese! It’s the BEST!
This nacho cheese is so addicting!! It’s very easy to make & I love the little kick the jalapenos give!
Wish i had this tecipe when i was first married. I was asked to bring cheese sauce to an event. In the days before Recipe websites so i used velveeta and I dont even kNow what, but There was a lot Left Over. This recipe, on the other habd, was so delicious and was Gobbled right up!!!
Oh, my..sometimes, I crave this!! So, glad I can make my own when that craving hits! Looks easy & so delicious!
May i ask what brand American cheese you use? It seems like different brands vary slightly in flavor, so that could make a difference in taste of the dip. ? Thank you!
I like to use Kraft, but really any will work 🙂 Enjoy!
I’m confused. You stated not to use pre-shredded cheese as it has a coating. Then the recipe says American cheese slices. I don’ t think I have ever seen American cheese pre-shredded.
Slices, not shredded.
Probably the best homemade nacho cheese I’ve tried