Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Nacho Cheese Sauce
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 2 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 61 mg
- Sodium
- 368 mg
Look no further for the cheese sauce of your dreams. Our version is ooey, gooey and couldn’t be easier to throw together when the craving hits. Use it as a dip or pour it over nachos, a chili dog or huevos rancheros. If you want to serve this for a party, you can keep warm in a slow cooker on the lowest heat setting.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 2 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 61 mg
- Sodium
- 368 mg
Ingredients
Directions
- Combine the American and Cheddar cheese in a medium saucepan and sprinkle with the cornstarch and cayenne. Toss the cheese until coated in the cornstarch mixture. Add the evaporated milk and set the pan over medium-low heat. Cook, whisking often, until the cheese is melted and the sauce is smooth and hot, 3 to 4 minutes. Add more cayenne to taste if desired.
