Creamy Nacho Cheese Sauce (Print version)
A smooth, creamy nacho cheese sauce made with real cheese, evaporated milk, and a little heat in about 10 minutes.
# Ingredients:
For the sauce
01 -
6 oz (170 g) medium cheddar cheese, freshly shredded
02 -
4 oz (115 g) pepper jack cheese, freshly shredded
03 -
1 tablespoon cornstarch
04 -
1/4 teaspoon garlic powder
05 -
1/4 teaspoon kosher salt, plus more to taste
06 -
1 (12 oz / 354 ml) can evaporated milk
07 -
1 teaspoon hot sauce, plus more to taste
08 -
2 tablespoons finely chopped pickled jalapenos, optional
For serving
09 -
Tortilla chips, fries, tacos, or nachos
10 -
Extra pickled jalapenos, scallions, or pico de gallo, optional
# Instructions:
01 -
Shred the cheddar and pepper jack from blocks using the large holes of a box grater. Place the cheese in a medium bowl.
02 -
Add the cornstarch, garlic powder, and salt to the shredded cheese. Toss with your hands or tongs until the cheese is evenly coated.
03 -
Pour the evaporated milk into a medium saucepan. Warm over medium-low heat until steaming around the edges, about 2 minutes. Do not boil.
04 -
Add the cheese mixture one handful at a time, whisking until smooth before adding more. Continue until all the cheese is melted and the sauce is glossy, 3-5 minutes.
05 -
Whisk in the hot sauce and chopped pickled jalapenos. Taste and adjust with more salt or hot sauce if needed.
06 -
Serve immediately with chips or spoon over nachos. If the sauce thickens, whisk in 1-2 tablespoons of warm evaporated milk to loosen it.
# Good to know:
01 -
Best served warm right after cooking.
02 -
Leftovers keep refrigerated for up to 3 days.
03 -
Reheat gently with a splash of evaporated milk.