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Nacho Cheese Sauce is the perfect dip for crispy tortilla chips, french fries, pretzels or veggies. This simple nacho cheese sauce recipe is easy to make in about 10 minutes and with just 5 ingredients.
For more cheesy goodness, be sure to try my Baked Queso Blanco and Blue Cheese Dip.
Why This Recipe Works
It really doesn’t get better than this liquid gold drizzled over crispy tortilla chips. Forget that snack you’re used to eating at movie theaters and stadiums, my nacho cheese dip is so much tastier and creamier. I love that it’s a super easy recipe that you can quickly whip up on the stovetop.
- Control the heat – I add a small can of diced jalapeños to my cheese sauce to really spice it up, but you could add less, or add a can of green chiles instead. You can also addd chili powder, garlic powder or cayenne.
- Great as a last minute appetizer – This easy cheese dip is great as a last minute party dip for unexpected guests, or make a double batch for a party and keep it warm in a crockpot.
- Perfect for family movie nights – If I’m being totally honest, I’ll make this just on movie night for me and my hubby! It definitely satisfies those late night cheesy cravings.
RECIPE WALK-THROUGH
Nacho Cheese Ingredients
You only need 5 common ingredients for this amazing cheese dip.
- Evaporated milk – This gives the nacho cheese dip an extra creamy texture while keeping it from feeling heavy.
- Sharp cheddar cheese – Real cheddar cheese is the best cheese for nachos. It melts well and has a great flavor.
- American cheese – I always add just a little processed cheese to help keep the mixture smooth and creamy.
- Cornstarch – This is the thickener used for the homemade cheese sauce. It thickens better than flour and is basically flavorless.
- Jalapenos – For a spicy nacho cheese sauce; you can omit if you want, or use one of the alternates that I’ll share in the recipe card.
How To Make Homemade Nacho Cheese Sauce
See the recipe card below for full, detailed instructions
- Grab a medium saucepan and set it over low heat.
- In the saucepan, toss some shredded cheddar and a few slices of American cheese with cornstarch.
- Pour in evaporated milk and whisk it until all the cheese is melted and bubbly.
- Stir in a can of diced jalapenos. You can use more or less for your desired heat level.
Frequently Asked Questions
Evaporated milk is milk that has been simmered over low heat until half of the water has evaporated. It’s thicker and creamier than regular milk. In this recipe, it makes the cheese sauce extra creamy without the addition of heavy cream or half and half.
I highly recommend using freshly grated cheese, that you shred yourself. Pre-grated cheese has additives to prevent clumping that also affect its ability to melt properly.
I prefer sharp cheddar with a little American cheese added. But it’s also delicious with Monterey jack, mild or medium cheddar or Fontina. You can also use all Velveeta cheese if you prefer.
You want to make sure all of the ingredients are really well combined, so it’s important to keep whisking constantly to get a smooth and creamy dip. As it cools, the cheese will begin to solidify; if this starts to happen, you can whisk in a little more milk.
Variations
Customize the heat level: You can make this dip as spicy as you like, or leave out the heat altogether. I use a small can of diced jalapenos, but if you want a smooth dip, add some hot sauce or instead. For just a little bit of heat, use only half of the can of jalapenos, or swap in green chiles.
Add some meat: Add some cooked ground beef, ground turkey, or leftover taco meat to the cheese sauce for a beefy dip.
Spices: Feel free to add a little spice like chili powder, garlic powder or onion powder, or a little heat with a pinch of cayenne pepper.
Rotel: Stir in a can of diced tomatoes with green chiles to give your dip a little kick.
Serving Suggestions
- Drizzle over steamed veggies, sheet pan Nachos Supreme, or French Fries.
- Serve as a dip for Soft and Chewy Pretzels or Crispy Chicken Flautas.
- Top baked potatoes or hot dogs.
Storage Tips
Storing and Reheating Leftovers
Cheese sauce is best when it’s just made. As it cools, the texture begins to change and it may require extra milk to bring it back to a smooth and creamy texture.
Storage: Let the sauce cool a bit before storing in an airtight container in the fridge. It will stay fresh for 2-3 days.
Reheating: You can reheat in the microwave, stirring every 20-30 seconds, or over low heat in a small saucepan.
Recipe Tips
- Keep your warm cheese dip hot in a 2-quart slow cooker on the WARM setting. You’ll want to make sure to stir frequently to keep it smooth.
- If the sauce is too thick, you can add more milk, and if it’s too thin, add more cornstarch.
- Be sure to whisk constantly so the cheese melts evenly.
- Use a low heat to keep the cheese from curdling and the milk from scorching.
More Dip Recipes
- Skinny Taco Dip
- Spinach Artichoke Dip
- Slow Cooker Buffalo Chicken Dip
- Hot Mexican Corn Dip
- Spicy Italian Sausage Dip
- Fresh Homemade Salsa
- Slow Cooker Meat Lovers’ Pizza Dip
Nacho Cheese Sauce
Ingredients
- 12 ounce Can of evaporated milk
- 12 ounces Freshly grated sharp cheddar cheese
- 4 slices American cheese sliced
- 1 1/2 teaspoons Cornstarch
- 1 4-ounce Can diced jalapenos more or less to taste
- Sliced jalapenos for garnish
Instructions
- To a medium sized saucepan, add the cheese and toss it with the cornstarch over low heat.
- Slowly pour in the evaporated milk, whisking constantly, until incorporated.
- Continue to whisk for several minutes, until the cheese is fully melted and bubbly.
- Stir in the diced jalapenos.
- Serve immediately with tortilla chips, pretzels, or veggies.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
