Description
A creamy, smooth, and cheesy dip inspired by Taco Bell’s famous nacho cheese sauce.
Ingredients
Scale
- 1 cup evaporated milk
- 8 oz sharp cheddar cheese, shredded
- 2 tablespoons American cheese, cubed
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
Instructions
- In a small saucepan over medium heat, melt the butter until it begins to bubble.
- Whisk the cornstarch into the butter until fully dissolved and slightly thickened.
- Pour in the evaporated milk and whisk to combine. Heat the mixture until just steaming, but not boiling.
- Add shredded cheddar cheese and American cheese in small batches, whisking continuously until melted and the sauce is smooth.
- Season with salt, hot sauce, and cayenne pepper. Stir to combine and adjust seasonings to taste.
- Serve warm as a dip for tortilla chips or drizzle over tacos and nachos.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 40mg