This creamy, white cheddar nacho cheese sauce is ready in only 10 minutes! It’s a perfect last minute snack that doesn’t require any special ingredients. You don’t need to rely on store-bought nacho cheese when you have this easy, tasty recipe that is just as velvety and delicious.
If you’re using this queso blanco as a dip, keep it warm for your guests in a food warmer or fondue pot so that you can dip the night away. Include a variety of dippers (see below) to satisfy all tastes. If it’s crunchy and edible, it probably tastes good with cheese sauce. Here are some of our suggestions:
What to Eat With White Cheddar Nacho Cheese (Queso Blanco)
Nacho cheese is a versatile sauce that can be used with more than just nachos. You can use it as a dip for tortilla chips or other chips, taquitos, raw vegetables, pizza, chicken fingers, potato wedges, breadsticks, fries, pretzels. Slather it over enchiladas, tacos, burritos, hot dogs, hamburgers, quesadillas, macaroni, etc. A better question is what can’t you put creamy cheese sauce on?
Nacho Cheese Ingredients
We keep it simple in this sauce with 3 basic ingredients plus seasoning.
- White cheddar
- Evaporated milk
- Garlic powder
- Milk (optional – to thin the sauce)
This is a basic recipe, open to variations if you want to get adventurous! If you prefer nacho cheese with that deep orange color, you can use orange cheddar. Experiment with your favorite melty cheeses (like Monterey Jack) or add some spices if you like it hot. Add some beer to make it a pub classic.
If you have leftovers, you can refrigerate your cheese sauce in an airtight container for up to 3 or 4 days. It does thicken when chilled, so be sure to reheat it in the microwave or over the stove on low when ready to serve again. If you still find it too thick, adjust the consistency by stirring in some milk, a little bit at a time.
What is your favorite dipper for nacho cheese sauce? Let us know in the comments and please share the recipe!
Easy White Cheddar Nacho Cheese Sauce
- 2 ½ cups white cheddar cheese - shredded
- 1 tbsp. cornstarch
- 1 can evaporated milk - (12 oz.)
- ½ tsp. garlic powder
- Milk - optional
- Salt - to taste
- Toss the shredded cheddar with the cornstarch in a bowl.
- Add the cheese and evaporated milk to a saucepan. Whisk over medium heat until combined. It should thicken and become smooth, about 5 minutes. Remove from heat.
- Stir in the garlic powder and salt. If you would like a thinner sauce, just add some milk (1 tbsp. at a time) until desired consistency.
- Serve immediately as a dip with tortilla chips or over nachos, etc.
- This should be served warm. Leftovers can be reheated.
- Only use fresh cheddar, not pre-shredded, as this can make the cheese sauce grainy.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Strawberry Liqueur
I made this for a small gathering and it is as creamy as it looks! Very good. Kept it warm in a mini crockpot. Bookmarking this recipe.
That’s great Mon, thanks!