How To Make Stadium-Style Nacho Cheese Sauce
All you need to get the best game-day nacho cheese is good cheese, a little cornstarch, a can of evaporated milk, some hot sauce, and lots of chips.
Serves6 to 8
Makes 2 1/4 cups
Prep5 minutes
Cook5 minutes to 7 minutes
There’s no substitute for the energy you feel when you see your favorite team play IRL. The face-painted fans, highly produced hype videos, and classic stadium snacks are worth the price of admission. Because I can’t make it to every home game, I try to replicate the atmosphere at home, starting with the food. Serving hot dogs for a crowd is easy, and pouring beer at home is more affordable, but the one thing I love serving on game day the most is nacho cheese sauce.
Homemade nacho cheese sauce is cheesy, thick, and creamy, and does not have to be made with artificial cheese. The sauce is more flavorful than what you’ll find from the concession stand pump and comes together with just a few pantry ingredients. Here’s how to make easy, homemade nacho cheese sauce.
How To Make Nacho Cheese Sauce
- Shred cheese. Grate medium cheddar or pepper Jack cheese on a box grater, rather than buying pre-shredded cheese (which may be coated with anti-caking ingredients).
- Coat cheese in cornstarch. Cornstarch is a gluten-free thickener that gives the nacho cheese sauce its rich consistency. Toss the shredded cheese with cornstarch to evenly distribute the starch so that the sauce remains lump-free.
- Stir in evaporated milk and hot sauce. Evaporated milk has less water than fresh dairy milk, but retains the milk proteins and classic milky flavor that give this sauce its creamy flavor.
- Cook until smooth and creamy. Cook the sauce slowly until the cheese melts and the sauce is thick, creamy, and coats the back of a spoon.
The Best Way to Keep Homemade Nacho Cheese Sauce Warm
This cheese sauce is best served straight from the stovetop while it is still warm, so make sure to have tortilla chips and toppings ready to go. Extend the serving window by transferring the sauce to a miniature slow cooker, where it will stay warm for up to two hours. If your small slow cooker has a heat setting, set it to the lowest level, then leave the lid off and stir the sauce occasionally to prevent separation.
How to Serve Nacho Cheese Sauce
Drizzle this spiced cheese sauce over crispy tortilla chips and toppings as nachos or keep them separate like they do at the stadium. This creamy, cheesy sauce is also great for topping french fries and tater tots, or for adding to the taco meat for DIY Crunchwraps.
How Do You Reheat Nacho Cheese Sauce?
Return the sauce to a saucepan and place over low heat, stirring until smooth. The nacho cheese sauce can also be reheated in the microwave. Microwave in 30-second increments on HIGH until pourable, stirring occasionally.
Nacho Cheese Recipe
All you need to get the best game-day nacho cheese is good cheese, a little cornstarch, a can of evaporated milk, some hot sauce, and lots of chips.
Prep time 5 minutes
Cook time 5 minutes to 7 minutes
Makes 2 1/4 cups
Serves 6 to 8
Nutritional Info
Ingredients
- 8 ounces
medium cheddar or pepper Jack cheese (not pre-shredded)
- 2 teaspoons
cornstarch
- 1 (12-ounce) can
evaporated milk
- 1 teaspoon
hot sauce, plus more for serving
Kosher salt (optional)
Tortilla chips and sliced pickled jalapeños, for serving
Equipment
Box grater
Measuring spoons
Medium saucepan
Tongs (optional)
Can opener
Whisk
Mini slow cooker (optional)
Instructions
Shred the cheese: Grate 8 ounces medium cheddar or pepper Jack cheese on the large holes of a box grater into a medium saucepan.
Coat the cheese in cornstarch: Add 2 teaspoons cornstarch and toss with your hands or tongs to evenly distribute.
Add the milk and hot sauce: Add 1 (12-ounce) can evaporated milk and 1 teaspoon hot sauce.
Cook until melted: Cook over medium heat, whisking constantly, until the cheese is fully melted, the sauce is thick and smooth, and the sauce bubbles around the edges, 5 to 7 minutes. Taste and season with kosher salt as needed.
Serve the nacho cheese dip: Transfer the dip to a wide serving bowl or to a min slow cooker to keep warm. Serve immediately with tortilla chips, sliced pickled jalapeños, and more hot sauce.
Recipe Notes
Make ahead: Nacho cheese dip is best served immediately, but you can transfer it to a mini slow cooker set to the lowest temperature setting for serving. Leave the slow cooker uncovered and stir occasionally.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat over low heat on the stovetop or in the microwave on HIGH in 30-second increments, stirring occasionally, until pourable.