Silky smooth homemade nacho cheese with no processed velveeta cheese. Very easy to make with minimal and simple ingredients. You can adjust the heat of nacho cheese sauce by using only peper jack cheese for hot,cheddar cheese only for mild, and both cheeses for medium. You can also add jalapeños for extra hot. Serve it as a dip with tortilla chips, pour it over chili or chili cheese fries ( one my favorite junkies in my teen years ). Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Shred the pepper jack cheese and cheddar cheese.
- Step 2
Place both shredded cheeses in a medium saucepan and add 1 tablespoon cornstarch. Toss until the cheese is evenly coated.
- Step 3
Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.
- Step 4
Pour in 1 cup of the evaporated milk.
- Step 5
Add 2 teaspoons hot sauce and a pinch of salt.
- Step 6
Cook over medium-low heat, stirring frequently, until the cheese has completely melted and the sauce becomes smooth, thick, and bubbly.
- Step 7
If the nacho cheese is thicker than desired, gradually stir in additional evaporated milk from the can until it reaches your preferred consistency.
- Step 8
For extra heat, stir in finely chopped jalapeños if desired.
- Step 9
Serve warm as a dip with tortilla chips or pour over nachos, chili, or chili-cheese fries.
- Calories:175 kcal
- Protein:10 g
- Carbohydrates:5 g
- Fat:12 g
- Saturated Fat:7 g
- Cholesterol:45 mg
- Sodium:300 mg
- Calcium:≈300 mg
