Why You’ll Love Nacho Cheese Sauce Recipe
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Quick and simple: ready from start to finish in about 10 minutes
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Creamy texture that reheats beautifully
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Uses real cheese and tasty ingredients for rich flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounce can evaporated milk
1 tablespoon cornstarch
½ teaspoon onion powder
¼ teaspoon salt, or to taste
6 ounces sharp cheddar cheese, shredded (about 1½ cups packed)
2 ounces Velveeta, cut into small pieces
1 to 2 teaspoons hot sauce, or to taste (optional)
Directions
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Add the evaporated milk to a large saucepan over low heat. Whisk in the cornstarch until fully dissolved.
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Stir in the onion powder and salt.
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Add the cubed Velveeta and increase heat to medium; stir frequently.
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Add the shredded cheddar and cook, stirring often, until the mixture is hot but not boiling.
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Reduce heat to low and continue stirring until the cheese melts and the sauce thickens smoothly.
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Remove from heat. For extra flavor, stir in hot sauce off the heat if using.
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Serve warm over nachos or with chips for dipping.
Servings and timing
Makes about 8 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
• Spicier Sauce: Increase hot sauce to taste or add a pinch of cayenne
• All-shredded cheese: Replace Velveeta with extra cheddar, Monterey Jack, or pepper Jack (totaling about 8 ounces of shredded cheese)
• Tex-Mex kick: Stir in a bit of taco seasoning or chopped jalapeños for extra flavor
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, warm in the microwave in short bursts (10–20 seconds), stirring between each until smooth. You can also reheat gently on the stove over low heat, stirring as it warms.
FAQs
How do I prevent the sauce from getting grainy when reheating?
Reheat slowly and stir frequently; using evaporated milk helps maintain a creamy texture.
Can I make this sauce dairy-free?
This particular recipe relies on dairy for texture and flavor, so dairy-free substitutions will significantly change the consistency.
What can I serve with nacho cheese sauce?
Serve with tortilla chips, soft pretzels, veggies, tacos, or drizzle over nachos.
Can I freeze the sauce?
Freezing may affect texture; it’s best eaten within a week after refrigerating.
Is Velveeta necessary in this recipe?
Velveeta adds creaminess, but you can substitute with extra shredded cheese if preferred.
Can I make this ahead of time?
Yes, you can make it ahead and reheat it just before serving.
What if my sauce is too thick?
Stir in a splash of milk or evaporated milk as it reheats to loosen it.
Why use evaporated milk instead of regular milk?
Evaporated milk helps achieve a smoother, creamier sauce that reheats better.
Can I add spices for more flavor?
Yes, add pepper, taco seasoning, or chili powder to customize the flavor.
How do I shred cheese properly for this sauce?
Freshly shredded cheese melts more smoothly than pre-shredded; measure it packed into the cup for best results.
Conclusion
This nacho cheese sauce recipe delivers rich, creamy flavor in just minutes and elevates everything from chips to nachos. With simple ingredients and easy steps, it’s perfect for game days, snacks, or a quick topping when you want delicious cheesy goodness.
