Easy White Nacho Cheese Sauce
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.
Servings: 8 ¼ cup servings
Calories: 185kcal
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
Calories: 185kcal | Carbohydrates: 7g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 271mg | Potassium: 185mg | Fiber: 1g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 1mg
