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It’s so easy to make it’s not a problem to whip up a batch when we get a craving.Recipe Tips & Notes Best Cheese for Nacho Cheese This is common with this type of cheese sauce so, because of this, I only make it in small batches.

One problem I ran into with this sauce is that as it cools it does thicken and the consistency turns grainy and lumpy. You can reduce the amount or omit it altogether if you don’t want it spicy. I like to add a generous amount of hot sauce because I like spicy nacho cheese sauce. I don’t recommend substituting regular milk because it won’t work and your sauce will be lumpy and grainy. The two together are what create the creamy smooth texture of the nacho cheese sauce. The cornstarch works in partnership with the evaporated milk, too. Without it, the sauce will be stringy and grainy. The cornstarch is very important because it acts as a stabilizer for the sauce.

What I like about this recipe is that you don’t have to use Velveeta – regular shredded cheddar cheese works great. The article promised a smooth and creamy nacho cheese sauce with very little effort. I’ve never actually tried making my own, so when I saw a recipe on Serious Eats, I knew I had to try it. We’ve been going through a nacho cheese snacking phase lately and have ordered it a lot when we eat out. You only need a few ingredients and a saucepan to make it. If you love the smooth cheese dip you can get at restaurants, I think you’re going to really like this homemade nacho cheese sauce recipe I’m sharing today. Serve it with chips, pretzels and nachos for an easy snack or appetizer. This smooth and creamy nacho cheese sauce is very easy to make at home with just a few ingredients and a saucepan.