Nacho Cheese Sauce

A tortilla chip being dipped in nacho cheese.

This easy Nacho Cheese Sauce comes together in 5 minutes or less with just 4 ingredients - and no roux! It's perfect for nachos or as a spicy dipping sauce, and you can easily control the heat depending on how many jalapeños you add.

Course Appetizer

Cuisine American

Cook Time 5

Total Time 5

Servings servings (1/4 cup each)

Calories 179kcal

Author Meggan Hill

Ingredients

2 cups shredded cheddar cheese (see note 1)
1 tablespoon cornstarch
1 (12-ounce) can evaporated milk
Salt
2 tablespoons pickled jalapeños or to taste (see note 2)

US Customary - Metric

Instructions

In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
Stir in jalapeños. Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the "warm" setting for serving.

Notes

Shredded cheese: It’s okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.
Jalapeños: Look for diced jalapeños or buy whole or sliced and chop up yourself. I love San Marcos brand. I add just 1 tablespoon if I'm serving kids.
Yield: This recipe makes about 2 cups Nacho Cheese Dip.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat over low heat on the stove.

Nutrition