Silky Nacho Cheese Sauce
We’ve been going through a nacho cheese snacking phase lately. I’ve never actually tried making my own, but when I saw this recipe on Serious Eats, I knew I had to try it.
It’s super easy to make, and it comes out silky smooth and thick, making it perfect for dipping. The key ingredient appears to be cornstarch, which is explained through this article.
The only issue I had with it is that once it cools down, it gets clumpy really fast. I know that happens with cheese sauce in generally, but it seemed to happen a lot quicker with this recipe. I wish I had a heating dish to keep it constantly warm. It’s still worth making though.
You can view the full recipe here. I followed the recipe as is, except that I added about 3 tbsp of hot sauce to give it a little more kick.
- 8 ounces extra sharp cheddar cheese shredded
- 1 tablespoon cornstarch
- 3 tablespoons hot sauce
- 1 12-oz can evaporated milk
All images and content are © Kirbie's Cravings.
In a medium-sized saucepan, toss the cheese with the cornstarch. Place the saucepan on the stove, add the milk and hot sauce, and turn the heat on to low. While the pan heats up, stir continuously with a whisk until the cheese sauce is thick and creamy.
Serve immediately with tortilla chips.