Sure, you could just grab a jar of store-bought nacho cheese sauce, but where’s the fun in that? More importantly, it leaves you with zero control over the flavor. You don’t get to decide what kinds of cheese to use, how spicy to make it, or whether to add those tangy pickled jalapeños. With this super simple homemade nacho cheese sauce, you’re in charge! Customize it to your liking and enjoy a silky, gooey, perfect nacho cheese sauce anytime.
Ingredients:
- 8 ounces extra-sharp cheddar cheese (or a mix of cheddar and pepper Jack, for more heat), grated
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk, divided
- 2 teaspoons hot sauce (like Frank’s RedHot)
Directions:
- In a large bowl, toss the grated cheese with cornstarch until evenly coated. Transfer to a medium saucepan.
- Add 1 cup of evaporated milk and the hot sauce. Cook over low heat, stirring constantly with a whisk for about 5 minutes, or until the cheese melts and the mixture becomes bubbly and thick. It might look thin and grainy at first, but don’t worry—keep whisking and it will smooth out.
- If you want a thinner consistency, gradually add more evaporated milk until it reaches your preferred texture. Serve immediately with fries, tortilla chips, burgers, or hot dogs!
Notes:
This sauce is wonderfully gooey and tangy. For a spicier kick, replace half the cheddar with pepper Jack cheese and add 2-3 minced pickled jalapeños (or to taste).
To reheat, microwave the sauce on high in 30-second intervals, stirring each time, until fully melted and smooth again.