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dipping a tortilla chip into a bowl of nacho cheese sauce
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4.53 from 273 votes

Nacho Cheese Sauce Recipe

This nacho cheese sauce recipe is so simple, quick, and flavorful. Learn how to make nacho cheese in just 5 minutes!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Author: Becky Hardin

Ingredients

  • 8 ounces freshly shredded extra-sharp cheddar cheese
  • 4 ounces freshly shredded pepper jack cheese
  • 1½ tablespoons cornstarch
  • 12 ounces evaporated milk unsweetened
  • 2 teaspoons hot sauce optional, such as Frank’s

Instructions

  • In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
    8 ounces freshly shredded extra-sharp cheddar cheese, 4 ounces freshly shredded pepper jack cheese, 1½ tablespoons cornstarch
    pot filled of shredded cheese
  • Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
    12 ounces evaporated milk, 2 teaspoons hot sauce
    pouring cream into a pot of shredded cheese
  • If cheese has thickened too much, add additional evaporated milk.
    spoon dipping into a pot of cheese sauce
  • Serve immediately.

Video

Notes

  • Use unsweetened evaporated milk.
  • Use any hot sauce you like. Something classic like Frank’s works great.
  • Cook on low heat slowly for best texture.
  • The cheese sauce is best served immediately.
  • To store: Store leftovers in an airtight container in the fridge for 2 days.

Nutrition

Serving: 3ounces | Calories: 230kcal | Carbohydrates: 6g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 323mg | Potassium: 168mg | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 1.6mg | Calcium: 421mg | Iron: 0.4mg