Nacho Cheese Sauce (Creamy) without Velveeta

By á-1590

I”ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I”m proud to say I have finally conquered it! Well technically Kenji conquered it and I”m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I”ve seen that doesn”t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I”m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

Ingredients

• 4 ounces pepper Jack cheese, shredded
• 4 ounces cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 can (12 ounce) evaporated milk, divided
• 2 teaspoons hot sauce
• Pinch salt

Details

Adapted from kitchensimplicity.com

Preparation

Step 1

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.

Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency is reached.