Creamy Nacho Cheese Sauce
Feel free to stir in some chopped chives, cooked crumbled bacon, or chopped chipotles in adobo sauce before serving.
Servings 8
Calories 177kcal
Equipment
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 evaporated 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 the 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.
Notes
Great for dipping chips!
Nutrition
Calories: 177kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 152mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 311mg | Iron: 0.1mg