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.
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.
Notes
This should be served warm. Leftovers can be reheated.
Only use fresh cheddar, not pre-shredded, as this can make the cheese sauce grainy.