Name: Nacho Cheese Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: About 2 cups
Ingredients: 4 oz (115 g) pepper jack cheese, shredded (about 1 cup); 4 oz (115 g) cheddar cheese, shredded (about 1 cup); 1 tablespoon cornstarch; 1 (12 fl oz) can evaporated milk, divided; 2 teaspoons hot sauce; Pinch of salt

This sauce gives you the smooth, pourable texture of stadium nacho cheese using only shredded cheese, cornstarch and evaporated milk. The cornstarch coats the cheese so it melts evenly, and the evaporated milk keeps the sauce glossy instead of grainy. Pepper jack brings a gentle kick, and hot sauce adds a little more.

A favorite from the KitchenSimplicity archive, it is ideal for game day dips, nachos, cheese fries or drizzling over a cheesesteak. You can make it thick for dipping or thin it out for pouring, and it reheats well.

Tips

Shred the cheese yourself from a block. Pre-shredded cheese is coated with anti-caking agents that can make the sauce less smooth.
Adjust the heat to your crowd: use all cheddar for a mild sauce, swap half the pepper jack for cheddar for a medium one, or stir in chopped pickled jalapeños for extra fire.
Make it ahead and refrigerate in a covered container for up to 4 days. Rewarm gently over low heat, adding a little evaporated milk to loosen it.
Keep it warm for a party in a small slow cooker on the warm setting, stirring now and then.

Nacho Cheese Sauce

Prep

5 min

Cook

10 min

Total

15 min

Yield

About 2 cups

Ingredients

4 oz (115 g) pepper jack cheese, shredded (about 1 cup)
4 oz (115 g) cheddar cheese, shredded (about 1 cup)
1 tablespoon cornstarch
1 (12 fl oz) can evaporated milk, divided
2 teaspoons hot sauce
Pinch of salt

Steps

Put both cheeses and the cornstarch in a medium saucepan, off the heat, and toss with your fingers or a fork until every shred is lightly coated.
Pour in 1 cup of the evaporated milk and add the hot sauce and salt.
Set the pan over medium-low heat and cook, stirring often with a whisk or spatula, until the cheese has melted and the sauce is thick, smooth and just starting to bubble, about 5 to 8 minutes. Avoid turning up the heat, which can make the cheese separate.
Stir in more of the remaining evaporated milk, a splash at a time, until the sauce is as thick or as pourable as you like. Taste, adjust the salt and hot sauce, and serve warm.