Nacho Cheese Sauce
Nacho Cheese Sauce
Ingredients
- 12 fluid ounces evaporated milk
- 2 cups mild cheddar cheese, freshly shredded (or sharp cheddar)
- 1 cup Colby Jack cheese, freshly shredded
- 3 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon jalapeño juice
- as needed pickled jalapeños, chopped, optional
Instructions
- 1
In a medium bowl, combine the freshly shredded mild cheddar cheese and Colby Jack cheese with the cornstarch. Toss thoroughly until all the cheese is evenly coated. This step helps prevent the cheese from clumping and ensures a smooth sauce.
⏱️ 2 min
- 2
Pour the evaporated milk into a medium saucepan. Place the saucepan over medium-low heat. Gently warm the milk, stirring occasionally, until it is hot but not boiling. Do not allow the milk to come to a boil, as this can cause the sauce to separate.
⏱️ 3 min
- 3
Once the evaporated milk is warm, begin adding the cornstarch-coated cheese to the saucepan in small handfuls. Whisk continuously as you add the cheese, allowing each addition to melt and incorporate before adding more. Continue this process until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 4 min
- 4
Remove the saucepan from the heat. Stir in the garlic powder, onion powder, smoked paprika, and jalapeño juice until well combined. Taste and adjust seasonings as desired.
⏱️ 1 min
- 5
If you desire a spicier sauce, stir in the chopped pickled jalapeños. Serve immediately with your favorite nachos, fries, tacos, burritos, or chips.
Kitchen Tools
Nutrition Facts (per serving)
Nacho Cheese Sauce
- 12 fluid ounces evaporated milk
- 2 cups mild cheddar cheese, freshly shredded (or sharp cheddar)
- 1 cup Colby Jack cheese, freshly shredded
- 3 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon jalapeño juice
- as needed pickled jalapeños, chopped, optional
Instructions
- 1
In a medium bowl, combine the freshly shredded mild cheddar cheese and Colby Jack cheese with the cornstarch. Toss thoroughly until all the cheese is evenly coated. This step helps prevent the cheese from clumping and ensures a smooth sauce.
⏱️ 2 min - 2
Pour the evaporated milk into a medium saucepan. Place the saucepan over medium-low heat. Gently warm the milk, stirring occasionally, until it is hot but not boiling. Do not allow the milk to come to a boil, as this can cause the sauce to separate.
⏱️ 3 min - 3
Once the evaporated milk is warm, begin adding the cornstarch-coated cheese to the saucepan in small handfuls. Whisk continuously as you add the cheese, allowing each addition to melt and incorporate before adding more. Continue this process until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 4 min - 4
Remove the saucepan from the heat. Stir in the garlic powder, onion powder, smoked paprika, and jalapeño juice until well combined. Taste and adjust seasonings as desired.
⏱️ 1 min - 5
If you desire a spicier sauce, stir in the chopped pickled jalapeños. Serve immediately with your favorite nachos, fries, tacos, burritos, or chips.