Creamy Nacho Cheese Sauce (Smooth in 10 Minutes)
Make creamy nacho cheese sauce with real cheddar, pepper jack, evaporated milk, and a little cornstarch. It melts smooth, stays scoopable, and is ready…
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Cooking tools:
- Grater
- Mixing bowl
- Saucepan
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Slow cooker
- Serving bowl
- Spoon
- Microwave
- Refrigerator
- Airtight container
Ingredients
- 6 oz (170 g) medium cheddar cheese, freshly shredded
- 4 oz (115 g) pepper jack cheese, freshly shredded
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, plus more to taste
- 1 (12 oz / 354 ml) can evaporated milk
- 1 teaspoon hot sauce, plus more to taste
- 2 tablespoons finely chopped pickled jalapenos, optional
- Tortilla chips, fries, tacos, or nachos
- Extra pickled jalapenos, scallions, or pico de gallo, optional
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