This creamy, white 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, smooth and delicious.
Serve this white cheese sauce for nachos at all kinds of parties, game nights, New Year's Eve bashes and more.
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 you can't get enough of cheese dip, like myself, you should also try this crockpot buffalo chicken dip, cheesy ground bison dip or kimchi cream cheese.
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White Nacho Cheese Sauce Ingredients
I keep it simple in this sauce with 3 basic ingredients plus seasoning.
- white cheddar cheese - Only use fresh cheddar, not pre-shredded, as this can make the cheese sauce grainy.
- cornstarch - To thicken the sauce--no flour required.
- evaporated milk - A concentrated form of milk that you will find in a can in the grocery store. It adds richness without the high amount of fat that cream has.
- garlic powder - This enhances the flavor but feel free to omit.
- milk - Optional - to thin the sauce.
*Check recipe card for ingredient amounts.
Recipe Variations
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 your cheese dip to make it a pub classic.
How to Make White Cheese Sauce For Nachos
Step 1. Toss. Toss the shredded cheddar with the cornstarch in a bowl.
Step 2. Melt the Cheese. 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.
Step 3. Add Seasoning. Stir in the garlic powder and salt.
Step 4. Serve. Serve the white nacho cheese sauce immediately over nachos or as a dip with tortilla chips.
Chef's Note: If you would like a thinner sauce, just add some milk (1 tablespoon at a time) until desired consistency.
What to Eat With White Cheddar Nacho Cheese (Queso Blanco)
White nacho cheese is a versatile sauce that can be used with more than just regular nachos. If it’s crunchy and edible, it probably tastes good with white sauce! Here are some of my suggestions:
- Try it over these carne asada nachos.
- You can use it as a dip for tortilla chips or other chips, taquitos, homemade toast points, raw vegetables, grilled pizza, chicken fingers, potato wedges, breadsticks, fries and pretzels.
- Slather it over enchiladas, tacos, burritos, hot dogs, hamburgers, quesadillas (I have a delicious kimchi quesadillas recipe you could try), macaroni, etc.
- A better question is what can’t you put creamy cheese sauce on?
Tips For a Smooth Cheese Sauce
- Shred your own cheese.
- Do not use high heat and avoid over-cooking. Once the cheese has melted, it's good to go.
- Cornstarch helps to prevent the cheese from clumping.
Recipe FAQs
You can use a white cheddar with varying degrees of sharpness. Monterey Jack is another white cheese that is perfect for melting. If you like it spicy, you can use a Mexican blend.
You can freeze it for up to 6 months, but make sure to cool it first and leave some room at the top of the container as it will expand when frozen. Thaw in the fridge.
Yes, it's gluten free. It's thickened with cornstarch rather than flour.
Storage & Reheating
- 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 queso? If you tried this Easy White Nacho Cheese Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy White Nacho Cheese Sauce
Ingredients
- 2 ½ cups white cheddar cheese - shredded
- 1 tablespoon cornstarch
- 1 can evaporated milk - 12 ounces
- ¼ teaspoon garlic powder
- milk - optional
- salt - to taste
Instructions
- 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 tablespoon at a time) until desired consistency.
- Serve immediately as a dip with tortilla chips or over nachos, etc.
Notes
- Do not use high heat and avoid over-cooking. Once the cheese has melted, it's good to go.
- Only use fresh cheddar, not pre-shredded, as this can make the cheese sauce grainy.
- This should be served warm. Leftovers can be reheated.
- 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.
- You can freeze it for up to 6 months, but make sure to cool it first and leave some room at the top of the container as it will expand when frozen. Thaw in the fridge. Freezing might alter the texture.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Mon says
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.
Joss D says
That's great Mon, thanks!