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Ingredients
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- 8 oz. freshly shredded extra-sharp cheddar cheese
- 4 oz. freshly shredded pepper jack cheese
- 1½ tbsp cornstarch
- 12 oz. evaporated milk unsweetened
- 2 tsp hot sauce optional, such as frank’s*
Instructions
- In a medium, heavy-bottom saucepan over low heat, mix the shredded cheddar and pepper jack cheeses with cornstarch, ensuring they are well combined.
- Pour in the evaporated milk and add hot sauce, whisking continuously until the cheeses are fully melted and the mixture is bubbly and thick, about 5 minutes.
- If the mixture thickens too much, add a little extra evaporated milk to reach the desired consistency.
- Serve the cheese sauce immediately while warm.
Notes
For a spicier sauce, increase the amount of hot sauce to taste.
This nacho cheese sauce can be stored in the refrigerator and gently reheated when needed.
Feel free to customize this sauce by adding spices like paprika or garlic powder.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 94
- Sugar: 1g
- Sodium: 181mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 23mg