The best Nacho Cheese Sauce is rich, creamy, and made with real cheese. With just five ingredients and about ten minutes, this homemade sauce outshines jarred versions. Gluten free when prepared with gluten-free hot sauce, it’s perfect for nachos, tostadas, tacos, or as a dip for pretzels, raw vegetables, and chips.
Cheese lovers know there’s a difference between processed, jarred “cheese” and a sauce made from real cheese. This recipe combines sharp cheddar and pepper jack for a flavorful, creamy sauce that melts smoothly. A can of evaporated milk gives the sauce body and a velvety texture, while a touch of cornstarch helps stabilize and thicken the sauce so it holds on chips and fries.
Ingredients
Below are the main ingredients used in this nacho cheese sauce, why they matter, and substitution tips. For exact measurements, see the recipe card below.
- Cheddar cheese – Use yellow or white cheddar, medium or sharp. For the smoothest melt, buy a block of cheese and shred it yourself rather than using pre-shredded cheese, which contains anti-caking additives that can prevent proper melting.
- Pepper jack cheese – Adds a mild spicy note. If you prefer no heat, substitute Monterey Jack or more cheddar.
- Evaporated milk – Shelf-stable canned milk with water removed, providing a richer, creamier base than regular milk. It helps achieve a silky texture without thinning the sauce.
- Cornstarch – A neutral, powerful thickener that helps the cheese and milk combine into a stable sauce. You can substitute flour, but you’ll need about twice the amount and the sauce will no longer be gluten free.
- Hot sauce – Use your preferred brand and adjust to taste. Omit for a mild sauce; add more for extra heat. If omitting hot sauce, taste and add a pinch of salt to boost flavor.
Instructions
Follow these simple steps to make a smooth nacho cheese sauce. See the recipe card below for exact quantities and times.
- Shred the cheeses. Shred an 8-ounce block of cheddar and a 4-ounce block of pepper jack. Place the shredded cheeses in a medium saucepan and sprinkle the cornstarch over them. Toss to coat the cheese evenly.
- Heat the mixture. Place the saucepan over medium heat. Pour in the evaporated milk and add the hot sauce.
- Combine and melt. Stir continuously with a spatula as the cheese melts. The cornstarch will help the milk and cheese bind into a creamy sauce.
- Finish and serve. Once the cheese is fully melted and the sauce is smooth, remove from heat and serve immediately over chips, fries, or your favorite dish.
Safety tip: Never leave the cheese sauce unattended on the stove. Stir continuously to prevent the sauce from scorching on the bottom. Remove the pan from heat as soon as the cheese is melted.
How to make nachos
- Arrange a layer of crispy tortilla chips on a platter and pour warm nacho cheese sauce evenly over the chips.
- Top with sliced pickled jalapeños, a dollop of sour cream, diced tomatoes, guacamole, or pico de gallo as desired.
This sauce is also excellent as a topping for loaded nachos, pulled-pork nachos, or vegetarian variations—use it in place of shredded cheese when you want a melty, saucy finish.
Ways to serve it
Beyond classic nachos, this nacho cheese sauce is versatile and pairs well with many dishes:
- Tostadas: Spread a layer of cheese sauce on a tostada before adding beans and seasoned meat.
- Burrito bowls: Drizzle over rice bowls, grain bowls, or carne asada bowls for a creamy finish.
- Tacos: Use as a drizzle or a side dip for fish, steak, pulled pork, or veggie tacos.
- Appetizer dip: Serve warm with crescent roll bites, egg rolls, quesadillas, or warm pretzels for game day.
- Breakfast: Spoon over breakfast burritos or migas for a rich, savory touch.
- Cheesy fries: Pour over oven-baked or air-fried fries for an indulgent snack; add caramelized onions and burger sauce to make them “animal style.”
- Mexican-style pizzas: Drizzle over a homemade Mexican pizza for melty, saucy flavor.
Nacho Cheese Sauce
The best nacho cheese sauce — creamy, flavorful, and made with real cheddar and pepper jack. Ready in about 10 minutes, it’s perfect for nachos, dips, and toppings.
24 ounces
Ingredients
- 8 ounce block cheddar cheese, shredded
- 4 ounce block pepper jack cheese, shredded
- 1 tablespoon cornstarch (or 2 tablespoons flour)
- 12 ounces evaporated milk
- 2 teaspoons hot sauce (adjust to taste)
Instructions
- Shred the cheddar and pepper jack, then toss with cornstarch in a medium saucepan.
- Place the saucepan over medium heat.
- Pour in the evaporated milk and stir in the hot sauce.
- Stir constantly until the cheese melts and the mixture becomes a smooth, creamy sauce.
- Remove from heat immediately and serve warm with chips or your favorite dishes.
Notes
- Keeping warm: To keep the sauce warm for serving, transfer to a slow cooker set to low/warm. It can stay warm without burning for several hours if stirred occasionally.
- Shred your own cheese: For the creamiest texture, shred cheese from a block rather than using pre-shredded cheese, which can contain anti-caking agents.
- Gluten free: This recipe is gluten free if you use cornstarch and confirm your hot sauce is gluten free. Using flour will add gluten.
- Adjust heat: For mild sauce, replace pepper jack with Monterey Jack and omit hot sauce. For more heat, add extra hot sauce, use a spicy cheddar, or stir in diced green chilies or jalapeños.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Reheating: Reheat gently on the stove over medium heat, stirring until warm, or microwave in a covered bowl in 60-second bursts, stirring between intervals.
Nutrition Facts (per ounce)
Calories: 77 kcal | Carbohydrates: 2 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 114 mg | Calcium: 139 mg