Nacho Cheese Sauce
A rich, creamy, and flavorful nacho cheese sauce that’s perfect for dipping chips or enhancing any snack.
Servings 6 servings
Calories 250kcal
Cost $5
Equipment
- Saucepan
- Blender
Ingredients
Base Ingredients
- 2 cups shredded cheddar cheese or Monterey Jack
- 1 cup milk whole milk recommended; use almond milk for vegan option
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp garlic powder
- ½ tsp cayenne pepper optional, adjust to taste
- Pinch salt
- 2 tbsp beer or Worcestershire sauce optional for added depth
Instructions
- Shred the cheese finely if using block cheese for better melting.
- In a saucepan, heat the milk over medium heat until it begins to simmer but does not boil.
- Mix the cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this mixture into the warm milk.
- Add the shredded cheese gradually, stirring constantly until fully melted and incorporated.
- Stir in garlic powder, cayenne pepper, and salt. Taste and adjust seasoning as needed.
- If desired, stir in beer or Worcestershire sauce for extra flavor. Let the sauce cool slightly before serving.
Notes
For a vegan version, replace dairy ingredients with plant-based alternatives such as nutritional yeast and almond milk. Blend the sauce after preparation for a smoother texture.