Quick and Easy Nacho Cheese Recipe (2024)

This nacho cheese sauce is sharp and creamy, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel.

Hey, friend, you ever marvel at that super creamy nacho cheese sauce you get at restaurants and movie theaters and wish you could make it at home? I have just the recipe for you.

Quick and Easy Nacho Cheese Recipe (1)

This nacho cheese sauce is sharp and creamy, just as spicy (or not) as you want it to be, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel (<–my fav).

To make it, you just need 5 minutes, AND my secret creamy cheese sauce weapon: evaporated milk.

And I know this might not be something you keep in your pantry. If that’s the case, and you need cheese sauce NOW, no worries, go make my classic Homemade Cheese Sauce. It’s made with butter, milk, and flour, so you probably have the ingredients, and it’s GREAT.

But if you have evaporated milk in your pantry or are going shopping before making this, grab a can and give this recipe a try. You will not be disappointed.

What’s the Deal With Evaporated Milk?

Evaporated milk is just milk that’s been simmered over low heat until more than half of the water content has evaporated, so it’s extra creamy. It’s perfect for giving you extremely creamy cheese sauces without the heaviness of using half and half or heavy cream.

When heated together with cheese and a dash or two of hot sauce, you get something pretty magical.

Quick and Easy Nacho Cheese Recipe (2)

How to Make Nacho Cheese Sauce

1. Toss shredded cheese and cornstarch together so your cheese gets coated and you don’t end up with any big cornstarch lumps in your sauce. The cornstarch will help thicken your nacho sauce and prevent it from curdling.

2. Heat evaporated milk over medium heat until milk just begins to simmer.

3.Remove the milk from heat and stir in the cheese, a handful at a time,until all the cheese has been incorporated and it has completely melted into the sauce.

4. Add hot sauce, salt, and cayenne, and then taste and add more if needed.

5. And the final, most important step: drizzle your homemade nacho cheese over something delicious, and try not to eat the entire pot. 😉

FAQ

Can I make this in advance?

Yes. Unlike a lot of cheese sauces, this sauce reheats pretty well (though it will get a little lumpy if reheated too hot and as it cools). It will solidify in the refrigerator but returns to its pourable state when reheated. To reheat:

  • On the stove: Transfer sauce to a small saucepan and reheat gently over medium-low heat, stirring frequently. Do not allow to come to a boil.
  • In the microwave: Microwave in a microwave-safe dish, stopping to stir sauce every 10-15 seconds as needed until just heated through. Heads up, the sauce will pop and sizzle in the microwave.

Nacho Cheese Sauce for Parties

This recipe makes a little over 2 cups of sauce, but if you would like to make an even bigger batch, the recipe doubles with no preparation changes.

You can transfer your prepared nacho sauce to a slow cooker and keep it set to warm for a couple of hours. Fair warning, it will do that cheese sauce thing where the top sets and gets kind of sad and ugly looking, but if you give it a quick whisk, it returns to looking smooth and beautiful.

Quick and Easy Nacho Cheese Recipe (3)

What to serve with nacho sauce?

Looking for more things to drizzle nacho cheese over? Try:

  • Steamed Broccoli
  • Steamed Cauliflower
  • Carnitas Nacho Fries
  • Chili Baked Potatoes

Nacho Cheese Recipe Notes

You should be able to find evaporated milk in the baking aisle next to the condensed milk. Double check the can that you’re putting in your cart and make sure that you’re getting evaporated and not condensed milk, because the two CANNOT be used interchangeably. (Though you can and should use condensed milk to make dulce de leche…)

You Might Also Enjoy

  • Easy Barbacoa
  • Carne Asada
  • Homemade Carnitas
  • Chicken Enchiladas
  • Cilantro Lime Rice

Quick and Easy Nacho Cheese Recipe (4)

Quick and Easy Nacho Cheese Recipe

This nacho cheese sauce is sharp and creamy, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel.

Print Pin

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings (Hover or Click to Change Yield): 8 servings

Calories: 203kcal

Author: Tracy

Ingredients

  • 3 cups (12oz) freshly shredded sharp cheddar cheese *
  • 1 1/2 teaspoons cornstarch
  • 1 12-ounce can (1 1/2 cups) evaporated milk
  • 2 teaspoons hot sauce optional
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper plus more as needed

Instructions

  • In a large bowl, combine shredded cheese and cornstarch and toss to coat.

  • To a medium saucepan, add evaporated milk. Heat over medium heat, stirring occasionally until milk just begins to simmer.

  • Remove the milk from heat and stir in the cheese, a large handful at a time,until all the cheese has been incorporated and it has completely melted into the sauce.

  • Add hot sauce, salt, and cayenne, and then taste and add more if needed. Serve over nachos, fries, or steamed vegetables and enjoy!

Notes

* For best results, do not use pre-shredded cheese as it contains anti-caking additives that may prevent the cheese from melting smoothly.

To keep warm, transfer mixture to a crockpot on the warm setting. Whisk occasionally.

Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Quick and Easy Nacho Cheese Recipe (2024)

FAQs

What cheese is best to melt for nachos? ›

Choose a combination of cheeses for both flavor and meltability. A Monterey Jack cheese will have the oozy-melty quality sought after in the best nachos, while a standard sharp cheddar will offer a little tang.

What is nacho cheese sauce made of? ›

Ingredients: Nacho sauce is typically made with a combination of melted cheese, tomatoes, and spices, while cheese dip is usually made with a blend of melted cheese and milk or cream. Consistency: Nacho sauce is usually thicker and more paste-like in consistency, while cheese dip is typically thinner and more pourable.

How do you keep cheese warm for nachos? ›

It is best to keep your nacho cheese warm in a small crockpot or slow cooker, or on low heat on the stove. Stir it regularly, as it can begin to clump and harden if even heat is not applied. Stir in a bit of milk if it starts to lose its creaminess.

How long does homemade nacho cheese last in fridge? ›

Store-bought nacho cheese sauce will last up to four weeks in the refrigerator, while homemade cheese sauce will last only about four days. Store it in an airtight container to keep out moisture and contaminants.

What is the secret to good homemade nachos? ›

To avoid a nacho nightmare, I toughen the chips up with a quick pre-bake in a 350°F oven, and then sprinkle a protective layer of the shredded cheese on them to create a buffer between the chips and the rest of the toppings. The cheese will melt slightly.

What makes nacho cheese taste like nacho cheese? ›

The nacho cheese they pump onto tortillas comes from a can and contains only a small percentage of real cheese. It is mostly water, milk and oil thickened with corn starch. The cheese lends flavor to the sauce but accounts for little of the total volume.

Is nacho cheese from Taco Bell real cheese? ›

Mike Pomranz has been covering craft beer for nearly two decades and trending food and beverage news for Food & Wine for 7 years. Let's take a quick step back from the title. Nacho cheese is a real cheese in that it is made from cheese, but turns out it's not a real kind of cheese.

Are nachos better in oven or grill? ›

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

Why is my shredded cheese not melting in the oven? ›

Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.

How to make cheese sauce that doesn t harden? ›

For Smooth, Stable Cheese Sauces, Cornstarch and Evaporated Milk Are Your Friends. How to make a stable emulsion of melted cheese using two basic pantry staples.

How do you keep cheese sauce creamy? ›

Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling. If using all-purpose flour, add it to the mixture before the cheese; it needs to be cooked for a few minutes to remove the starchy taste.

What cheese does Taco Bell use? ›

Taco Bell uses real cheddar cheese (with one add-in)

The shredded yellow cheese on top of your taco, melted in your Quesarito, and stuffed in your burrito is in fact good old cheddar cheese. Cheddar cheese is also used in Taco Bell's Doritos Locos taco nacho cheese shell.

Why does nacho cheese get watery in the fridge? ›

Why does my Cheese Sauce become watery once opened and refrigerated? Once a cheese container is opened, the product is exposed to its surroundings where various enzymes can break down the thickness or viscosity of the cheese-based sauce.

What is Taco Bell's nacho cheese made out of? ›

Nacho Cheese Sauce: Nonfat milk, cheese whey, water, vegetable oil (canola oil, soybean oil), modified food starch, maltodextrin, natural flavors, salt, dipotassium phosphate, jalapeno puree, vinegar, lactic acid, cellulose gum, potassium citrate, sodium stearoyl lactylate, citric acid, annatto and oleoresin paprika ( ...

What kind of cheese melts on tacos? ›

You can use any shredded, melty cheese, such as cheddar, Monterrey jack, Pepper jack, or mozzarella. I like using a Mexican blend because you get a mix of everything. I opt for pre-shredded cheese because it's one less step, but if you prefer to grate the cheese yourself, that works.

How do you melt cheese and keep it melted? ›

Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly.

What is the secret to crispy nachos? ›

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

What cheese do Subway use on nachos? ›

DORITOS® tangy cheese nacho tortilla chips, melted mozzarella and grated cheese, with spicy salsa. Add jalapenos for extra spice!

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