Oh, me. What a lovely creamy nacho cheese sauce this is. So smooth. So cheesy. It’s absolutely wonderful by itself as a dip for chips. It’s crazy good on nachos. Spooned on burgers. Drizzled on tacos. Anything that needs cheese (which is practically everything) needs this sauce.
You can mix this sauce up by using different a cheese or even a mix of cheeses. Just don’t use that pre-shredded stuff. Although it has it’s uses, this isn’t it. That stuff has a coating that isn’t going to melt well. You’ll end up with a less-than-creamy nacho cheese sauce and that’s just not right.
Feel free to stir in some chopped chives, cooked crumbled bacon, or chopped chipotles in adobo sauce before serving.
This smooth (thanks to evaporated milk), delicious sauce would be great on potato chip nachos.
Creamy Nacho Cheese Sauce
Ingredients
- 12 ounces evaporated milk shaken
- 1 tablespoon cornstarch
- 2 cups cheddar cheese freshly shredded, not pre-shredded
- 2 teaspoons hot sauce optional
Instructions
- Empty the can of evaporate milk into a medium saucepan over medium-high heat.
- Whisk in the cornstarch. Bring to a simmer, whisking often. Continue simmering and whisking until the sauce starts to thicken and is consistency of a thin clam chowder. Remove from heat.
- Add the cheese and stir to melt. If you need, you can briefly the pan to the heat to help melt it.
- Add the hot sauce, if using, and stir.
Nutrition
Nutritional values are approximate.
