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.
Easy Nacho Sauce
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.