I really don’t know that anyone will understand just how badly I needed to post this nacho cheese sauce recipe. Especially a recipe for nacho cheese sauce without velveeta or American cheese. You see, as a food blogger I get gobs of emails asking for certain recipes, advice and more. One thing everyone seems to ask for more than anything else is their favorite comfort food but made with different ingredients. Enter the cheese sauce. Everyone wants a cheese sauce made with real cheese, but everyone seems to be having issues with getting it smooth enough. I hear ya. We tested so many different ways to make it and a bechamel cheese sauce was too much a pasta sauce versus a nacho cheese. Other versions were too goopy or too grainy. Sick. No one wants that.
We discovered a few things…
1. The brand of cheese matters. The cheaper the cheese the more grainy and goopy the sauce.
2. Cornstarch is better than flour. Flour gooped up.
3. Salt is so important for a good flavor.
So, without any further waiting, nacho cheese sauce from our family to your’s!
How Long Will Homemade Nacho Cheese Sauce Keep?
Store-bought nacho cheese sauce will last up to four weeks in the refrigerator.
Homemade cheese sauce will last only about four days.
Store it in an airtight container to keep out moisture and contaminants.
Is Nacho Cheese Sauce Spicy?
Nacho cheese sauce can be mild or hot.
It all depends on the amount and the kind of peppers added.
What Do You Serve With Nacho Cheese Sauce?
Traditionally, nacho cheese sauce is served with tortillas chips, tacos or pretzels.
Try smothering french fries in nacho cheese sauce for another good idea.
More Homemade Condiment Recipes You’ll Love:
- Red Enchilada Sauce
- Tomatillo Cilantro Ranch Dressing
- Taco Seasoning
- Classic Pesto
- Burger Sauce
- Pizza Sauce
- BBQ Rub
- Authentic Salsa Verde
- Restaurant Style Salsa
- BBQ Sauce
- Spaghetti Sauce
- Ham Dipping Sauces
- All CONDIMENT RECIPES!
Nacho Cheese Sauce
Nacho Cheese Sauce
Ingredients
- 3 1/2 Cups Sharp Cheddar Cheese, grated
- 1 1/2 Cups Evaporated Milk
- 1 Tablespoon Cornstarch, plus 1 Teaspoon
- 2 Dashes Hot Sauce
- Pinch of Salt
Instructions
- In a large bowl, toss the cheese and the corn starch.
- Allow to sit out for 10 minutes.
- In a saucepan over medium low heat, add the cheese, milk, hot sauce and salt.
- Whisk until the cheese is melting down.
- Whisk occasionally until it comes to a soft boil, increasing the temperature a little if needed.
- Whisk constantly for 2 minutes or until slightly thickened.
- Serve immediately.
Notes
Nutrition
Recommended Products
Tammy
This is exactly what I was looking for, I to was unhappy with the flour ruex texture as well, Thank you so much this will be for my shredded pork nachos at restaurant. Used tillamock med cheddar ‘ Delicious : )
Sweet Basil
Tammy, that flour mixture is just so gritty and not as silky, right? I can’t ever use flour for cheese sauce now. thanks for the love!
Rose Jase
There was a sweetness to my sauce of which I was not fond. Next time, I think I’ll use heavy cream in place of the evaporated milk. Thanks for sharing.
Sandra @ Heavenly Deviled Eggs
Wow, thanks for this! It looks delicious. I love recipes that use fresh ingredients. I will have to try this soon! Pinned on Pinterest!
Sweet Basil
Thank you so much!
marc
How long can you keep this cheese sauce heated? Can you reheat it?
Sweet Basil
If you keep it on low or even in a slow cooker on low you can keep it heated a few hours but you’ll need to whisk it again before serving. If you reheat you’ll want to add a little milk.
Phillip || SouthernFATTY.com
This has to be what heaven is made of. Trying it this weekend!
Sweet Basil
Yay!! I hope you loooooove it!
Thao @ In Good Flavor
Yum! I just found your blog on BlogHer. This cheese sauce looks velvety smooth. My whole family would love me if I made this for them tonight.
Sweet Basil
Thank you so much!! We love that sauce even if our waistline does not 😉