This easy nacho cheese sauce is so dippable and so easy. Learning how to make nacho cheese sauce has allowed me to whip this up any time, for any meal or snack, game day, or Cinco de Mayo. You’re going to love the creamy and cheesy consistency. I use it to dip nachos, fries, and pretzels, or slather it on top of tacos, fajitas, and anything my heart desires!
How to Make Nacho Cheese Sauce Step by Step
Toss the Cheeses: In a medium, heavy-bottom saucepan set over low heat, combine 8 ounces of extra-sharp cheddar cheese, 4 ounces of pepper jack cheese, and 1½ tablespoons of cornstarch. Toss to combine. I do not recommend freezing nacho cheese sauce. I also use it for this Pretzel Crust Pizza. You’ll find so many ways to use this 5-minute cheese sauce, it’ll be your new go-to for Cinco de Mayo food, football food, and quick snacking. Melt the Cheeses: Add 12 ounces (1 can) of evaporated milk and 2 teaspoons of hot sauce and whisk constantly until cheese is melted. Continue whisking for about 5 minutes or until the cheese is bubbly and has thickened. Thin and Serve: If the cheese has thickened too much, add additional evaporated milk. Serve immediately.
