Nacho Cheese Sauce
Nacho Cheese Sauce is super creamy and cheesy and can be used as a dip or as a topping on chips. Simple and fast and perfect for parties!
Servings: 12
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
This recipe makes about 3.5 cups of sauce. You want to plan at least ¼ cup for each guest if serving for a party.
Alternatives to jalapeños - diced green chiles, teaspoon of chili powder, pinch of cayenne or a few dashes of hot sauce.
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.
Nutrition
Calories: 184kcal | Carbohydrates: 5g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 333mg | Potassium: 140mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 349mg | Iron: 0.2mg
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