Nacho Cheese Sauce
This super easy nacho cheese sauce, or queso, is perfect for dipping or drizzling over nachos.
Servings: 10 servings (2 ½ to 3 cups)
Calories: 156kcal
Ingredients
- 8 ounces sharp cheddar grated
- 4 ounces American cheese preferably Land ‘o Lakes, grated or chopped if pre-sliced
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- 2 teaspoons hot sauce such as Frank’s Red Hot
Instructions
- Toss the grated cheeses and cornstarch together in a medium saucepan, and add the evaporated milk and hot sauce.
- Heat over medium-low heat, stirring regularly until the cheese melts. Continue to stir until the mixture begins to bubble and thicken.
- Remove from the heat, transfer to a small slow cooker or fondue pot to keep warm. Serve immediately.
Notes
- You can substitute more cheddar or Monterey Jack for the American cheese, if you prefer.
Nutrition
Calories: 156kcal | Carbohydrates: 4g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 334mg | Potassium: 54mg | Sugar: 3g