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Super Easy Nacho Cheese Sauce Recipe

Craving that melty, ooey-gooey nacho cheese sauce to smother your crispy tortilla chips? Of course, you are. Lucky for you, homemade nacho cheese sauce is packed with bold flavor, ultra creamy, and way easier to make than you’d think. Whether you’re hosting a game day bash, having a movie night, or just battling a serious snack attack, this customizable cheese sauce is here to save the day (and your taste buds).

The magic of nacho cheese sauce? It’s all about that smooth, rich base with a little spicy kick. Make it mild, make it fiery—you’re the boss. Plus, the ingredients are simple, so you can mix things up whenever the craving strikes.

Here’s what is in nacho cheese sauce:

🥛Evaporated Milk – Your secret weapon for silky, dreamy nacho cheese sauce. It adds a slight caramelized flavor and keeps things smooth.
🥛 Heavy Whipping Cream – Because creamy, velvety cheese sauce is a must. This keeps it luscious and perfectly melty.
🧀 Cheese – Sharp cheddar is the MVP for bold, tangy flavor, but feel free to experiment with your favorite melts.
🌶 Seasonings – Garlic, paprika, and cayenne bring the heat, but go wild and add your own twist!

So, ditch the store-bought goop and whip up your own nacho cheese. It’s quick, customizable, and guaranteed to make any snack session legendary.

Recipes That Use Nacho Cheese Sauce

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Nacho Cheese Sauce

Nacho cheese sauce is smooth, rich, and spicy or mild—your choice! Simple ingredients make it easy to tweak, so you can always keep things fresh and tasty.

5 from 1 vote

Pin Recipe

Cook Time 15

Total Time 15

Course Sauce

Cuisine American

Servings servings

Calories 266 kcal

Ingredients

1½ cup evaporated milk
1½ cup Heavy Whipping Cream
¼ teaspoon garlic powder
½ teaspoon paprika powder
¼ teaspoon cayenne powder
8 oz shredded sharp cheddar
⅛ teaspoon salt

Instructions

Heat 1½ cup evaporated milk, 1½ cup Heavy Whipping Cream, ¼ teaspoon garlic powder, ½ teaspoon paprika powder and ¼ teaspoon cayenne powder over medium heat until simmering.
Reduce heat and add 8 oz shredded sharp cheddar a little at a time until it all melts. Add ⅛ teaspoon salt if needed, adjusting to taste. Serve hot.

Substitutions

While sharp cheddar is a classic, there are other cheeses that can take your nacho cheese sauce in a whole new direction:

Mild Cheddar: Want a more subtle flavor? Go for mild cheddar. It still melts like a dream, but it’s not as bold.
Monterey Jack: This cheese is mild and buttery, melting into an ultra-creamy sauce that pairs well with spices.
Pepper Jack: Love a little heat? Pepper Jack brings a spicy kick with jalapeño bits mixed right in!

Spice It Up: Other Seasoning Ideas

Chili Powder: Adds a deep, earthy warmth with a little heat.
Cumin: Smoky and aromatic, cumin pairs beautifully with the richness of the cheese.
Jalapeños or Green Chilies (diced): For a fresh, spicy kick, toss in some diced jalapeños or green chilies.
Hot Sauce: A dash of your favorite hot sauce adds a tangy heat. You can adjust the amount depending on how spicy you like it.

Storage

Got leftovers? No worries! Homemade nacho cheese sauce can be stored in the fridge for 4-5 days. Just make sure it’s fully cooled and in an airtight container. You can even freeze it for up to 2-3 months! Thaw it in the fridge overnight, and reheat slowly on the stovetop or in the microwave, stirring frequently to get that smooth texture back.

Nutrition

Calories: 266kcalCarbohydrates: 5gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 74mgSodium: 227mgPotassium: 170mgFiber: 0.1gSugar: 5gVitamin A: 912IUVitamin C: 1mgCalcium: 283mgIron: 0.2mg

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Frequently Asked Questions About Nacho Cheese Sauce

Grainy cheese sauce happens when the cheese is overheated or the sauce separates. To prevent this, use low heat and add the cheese gradually, stirring constantly. Also, avoid using pre-shredded cheese, as it often contains anti-caking agents that affect melting.

Absolutely! You can prepare it a day or two ahead of time. Just reheat it gently over low heat or in the microwave, adding a splash of milk or cream if needed to restore the creamy texture.

If your sauce is too runny, you can thicken it by simmering it for a few more minutes until it reduces. Alternatively, you can add a little cornstarch mixed with water (a slurry) or a small amount of cream cheese to help achieve the desired thickness.

Nacho cheese sauce tends to thicken as it cools. To keep it smooth and pourable, keep it over low heat on the stovetop or in a slow cooker on the “warm” setting. If it starts to thicken, you can stir in a bit of milk or cream.

Definitely! Nacho cheese sauce is super versatile. Use it as a dip for veggies, drizzle it over fries or baked potatoes, mix it into pasta for a quick mac and cheese, or even use it as a topping for burgers or tacos.