Easy Nacho Cheese Sauce (Edit recipe)

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Say goodbye to store-bought nacho cheese and hello to this easy, ultra-flavorful queso. I combine pepper jack and sharp cheddar to deliver a seriously bold, melty cheese sauce. Feel free to swap in your favorite cheeses to make it your own. Provecho amigos!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 4-6

Ingredients

12 oz Evaporated Milk
1 - 2 Tbsp Cornstarch, reduce tbsp for a thinner queso
.5 tsp Meat & Potatoes Seasoning - Primal Palate
.5 tsp Garlic Powder
.5 tsp Onion Powder
1 - 2 pinch Salt, to taste
4 oz Sharp Cheddar Cheese, shredded
8 oz Pepper Jack Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium saucepan set over medium-low heat, whisk together the evaporated milk, onion powder, garlic powder, and Primal Palate Meat & Potato Seasoning until smooth.
Add cornstarch and last. Depending on how thick you'd like your queso, start with 1 tbsp of cornstarch at a time.
If you are sensitive to salt, start with half and adjust to taste as the queso cooks.
Bring the mixture to a gentle simmer, stirring frequently, and cook for about 3-5 minutes until slightly thickened. Be careful not to boil!
Reduce the heat to low and add the shredded cheddar and pepper jack cheese in batches, stirring constantly and allowing each addition to fully melt before adding more.
Continue stirring to keep the queso smooth and creamy.
Taste and adjust seasoning as needed.
Pour the queso to a serving dish and garnish as desired. Serve warm with tortilla chips.

Notes

This queso can be reheated in the microwave or on the stovetop.
- Reheat gently, stirring often, and add a splash of milk if needed to loosen the sauce back to a smooth, creamy consistency.
This homemade queso is a great replacement for canned or jarred nacho cheese. It has cleaner ingredients and the same creamy, scoopable texture you want for dipping, drizzling, or pouring over nachos.
Optional garnish/add-ins:
- diced tomatoes
- diced green chilies or pickled jalapenos
- pico de gallo
- cilantro
- chorizo (for a queso fundido style dip)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	444
Fat:	24 g
Carbohydrates:	13 g
Protein:	25 g
Cholesterol:	110 g
Sodium:	830 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated for total recipe.