Easy Nacho Cheese

Overhead view of a plate of nachos with a hand stealing one chip.

3.75 from 8 votes

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Total Cost: $3.62 recipe / $0.45 serving

Servings: ¼ cup each

Calories: 160kcal

Author: Beth Moncel

Equipment

Grater

Ingredients

8 oz. sharp cheddar $2.49
1 cup evaporated milk $1.00
1/4 tsp chili powder $0.02
1 Tbsp pickled jalapeño brine (optional) $0.10
1/8 tsp salt $0.01

Instructions

Shred the cheddar cheese.
Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.
Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.
Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

See how we calculate recipe costs here.

Nutrition

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