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Delicious concession-style Nacho Cheese sauce is made from scratch in only 20 minutes! It’s a crowd favorite.
This cheesy Nacho Sauce is ideal for serving with just Tortilla Chips, but we also like to add it to our Loaded Nachos, or even Taco Salad. You can pair it with almost any Mexican dish!
Bring on the Chips!
Have you ever made homemade Nacho Cheese before? We hadn’t until just a few months ago and we couldn’t believe just how easy and quick the recipe was!
Now, I’m going to come right out and say that this recipe is very similar to the classic Nacho Cheese sauce recipe you’d find at the movies, a ball game, or in the school cafeteria.
The best part is that you can make it using ingredients that are usually on hand!
Use this Homemade Nacho Cheese like a dip, and just dip your Tortilla Chips into it, or make it like classic Nachos and pour it over a pile of tortilla chips.
Either way, chips are the #1 companion for this Nacho Cheese!
How to Make Nacho Cheese
More than anything, we love that Nacho Cheese Dip is so simple!
PREP. Add shredded cheese and cornstarch to a large bowl and toss to coat.
MILK. In a medium saucepan over medium heat, add evaporated milk. Bring to a simmer stirring occasionally, to make sure milk does not burn.
CHEESE + SPICE. Turn 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.Serve over Fries or Tortilla Chips.
Troubleshooting Tips
Consistency. If too runny, add an extra ¼ cup of shredded cheddar cheese and a bit more evaporated milk. Do not use pre-shredded cheese as it is coated to keep it from being sticky and inhibits its ability to melt.
Texture. There may be several reasons that the texture of the sauce doesn’t turn out. Here are a few common mistakes:
- It was heated too quickly and or cooked for too long.
- Adding too much cheese and not whisking it well enough.
- The milk did not have enough fat – use 2% or whole milk if you do not have evaporated milk.
- Keep the Nacho Cheese warm, or it may begin to harden and solidify.
Ingredient Tips
Best cheese for nachos. We used mild cheddar because it tends to melt better than sharp cheddar cheese. You can also mix in some Monterrey or Pepper Jack cheese.
NOTE: A 6 oz block of cheese will yield about 1½ cups of shredded cheese.
Make it spicy. Add some salsa, chili powder, chopped jalapeños, hotter sauce, red pepper flakes, or even a can of Rotel.
Make it meaty by mixing in browned ground beef or Italian sausage.
Serving + Storing Info
Keep warm during a party. Whip up the Nacho Cheese Sauce and then transfer it to a slow cooker set to the warm setting. This will keep the cheese warm and smooth until it is served.
STORE. Keep leftover Nacho Cheese in an airtight container in the fridge for 4-5 days. Reheat in a saucepan over low heat. Add in a bit of water or milk to help smooth out the sauce as it reheats.
FREEZE. Store in an airtight freezer-safe container or bag. Either store in a large portion or in separate portions which are ideal for heating up snack sizes.
Thaw in the fridge and reheat over low heat on the stove or in the microwave in 30-second increments. Add in a bit of milk to help smooth out the consistency and stir well.
Recipe FAQ
I know it can be tempting to use pre-shredded cheese, but I promise you won’t get the cheese to melt properly due to the waxy coating found on all pre-shredded options.
We recommend and use medium cheddar cheese, but you can also use Monterey Jack or Pepper Jack cheese. You just want to make sure you use a cheese that melts well so you can achieve that creamy consistency!
If you haven’t had nacho cheese over some french fries you’re really missing out! Taco Salad is also amazing with some nacho cheese drizzled over the top. I mean what doesn’t sound good with creamy nacho cheese on top?!
For more dips and sauces, check out:
- Avocado Lime Ranch Dip
- 7 Layer Bean Dip
- Homemade Salsa
- Salsa Verde
- Queso Blanco
- Chili’s Skillet Queso
Nacho Cheese Recipe
Ingredients
- 3 cups shredded medium cheddar cheese
- 1 1/2 teaspoons cornstarch
- 1 12 ounce can evaporated milk
- 1/4 teaspoon salt
- 1/4 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 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
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.
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.