Who doesn’t love a warm, creamy nacho cheese sauce? It’s the ultimate comfort food and perfect for a quick snack, party dip, or a topping for your favorite dishes. The best part? You can make this nacho cheese sauce from scratch in just a few minutes with ingredients you probably already have in your kitchen. Here’s how!

Ingredients:

• 

2 tablespoons butter
• 
3 cloves garlic minced

• 2 teaspoon cumin

• 2 teaspoons chili powder
• 
½ teaspoon onion powder

• 12 ounces canned evaporated milk

• 8 ounces cream cheese

• 8 ounces shredded sharp cheddar or velveeta

• 1/4 cup milk see note
• 
1 tablespoon hot sauce
salt to taste
• 1/2 cup chopped dill pickles (optional)

Instructions:

• Melt the butter in a skillet over medium heat. If using pickles or onion and jalapeños, cook for 3-5 minutes

• Add the garlic, cumin, chili powder, and onion powder and cook for 30 seconds more.


• Add the evaporated milk and cream cheese to the pan and cook, stirring over medium heat until the cream cheese has melted, about 5 minutes.

• Reduce heat to low and add the shredded cheese or velveeta, whisking constantly, until the cheese has been added and the sauce is smooth and creamy.

• Add additional milk as desired to reach the consistency you prefer. Season with hot sauce and salt to taste.

Tips & Variations:

• Make it Spicy: Add a pinch of cayenne pepper or some chopped jalapeños to the sauce for a spicy kick.
• Customize Your Cheese: While cheddar is a classic choice, feel free to experiment with other cheeses like Monterey Jack, Colby, or even a smoky Gouda.
• Storage: Store any leftover nacho cheese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk if needed to restore the creamy texture.