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Nacho Cheese Sauce

Nacho Cheese Sauce is super creamy and cheesy and can be used as a dip or as a topping on chips. Simple and fast and perfect for parties!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 179kcal


  • 12 ounce can of evaporated milk
  • 12 ounces freshly grated sharp cheddar cheese
  • 4 slices American cheese, sliced
  • 1 1/2 teaspoons cornstarch
  • 1 4 ounce can diced jalapenos more or less to taste
  • Sliced jalapenos for garnish


  • To a medium sized saucepan, add the cheese and toss it with the cornstarch over low heat.
  • Slowly pour in the evaporated milk, whisking constantly, until incorporated.
  • Continue to whisk for several minutes, until the cheese is fully melted and bubbly.
  • Stir in the diced jalapenos.
  • Serve immediately with tortilla chips, pretzels, or veggies.


  • This recipe makes about 3.5 cups of sauce. You want to plan at least 1/4 cup for each guest. 
  • Cheese sauce is best when it's just made. As it cools, the texture begins to change and it may require extra milk to bring it back to a smooth and creamy texture.
  • Storage: Let the sauce cool a bit before storing in an airtight container in the fridge. It will stay fresh for 2-3 days.
  • Reheating: You can reheat in the microwave, stirring every 20-30 seconds, or over low heat in a small saucepan.


Calories: 179kcalCarbohydrates: 4gProtein: 10gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 324mgPotassium: 123mgFiber: 1gSugar: 3gVitamin A: 419IUVitamin C: 1mgCalcium: 352mgIron: 1mg
Keyword nacho cheese, nacho cheese sauce