Nacho Cheese

Print Recipe

4.97 from 117 votes

Delicious concession-style nacho cheese sauce is made from scratch in only 20 minutes! It's a crowd favorite.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

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.

Store dip in an airtight container in the fridge for 4-5 days or freezer for 2-3 months. It can be stored in a large batch or divided into smaller individual portions.

Reheat. Thaw if needed. Reheat slowly over low heat, and add a bit of milk to help smooth out the sauce as it reheats.

Nutrition