I have been on the lookout for a homemade creamy nacho cheese sauce is smooth and creamy and does NOT use velvetta or other processed cheese. I have tried lots of recipes with little success, until I tried this one! This sauce is perfect! Rich, creamy and smooth. It is easy to make and gluten free which is what we need at my house! You can have fun with the flavor by stirring in different add ins according to your tastes...like jalepenos (I chopped up some bottled ones once), chilis, spices etc. I love this recipe! There is nothing here that you don't have on hand or that you can't pronouce--that is always nice! LOL You can feel a little less guilty about giving into that craving to dip your chips into some good ol' nacho cheese sauce! Yum! With football season coming up this may come in handy for a quick game snack OR if you are like me it may be a fun after school snack! Yes my boys have already gone back to school! I am missing the fun days of summer, but the good news is, now I will have some time to get back to posting on a more regular basis again:)
Homemade Nacho Cheese Sauce (without Velvetta)
Author:
Ingredients
- 8oz cheddar cheese (or a mix of half cheddar and half Pepper Jack), shredded
- 1 tablespoon cornstarch
- 1 (12 oz.) can evaporated milk, divided
- 2 teaspoons hot sauce ( I use Franks)
- pinch salt
Instructions
- 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.
*for a milder sauce, you can use only cheddar. Which is what is pictured above:)
Recipe Source: Serious Eats
This looks fantastic! Can't wait to give it a try. I love the idea of nacho cheese that doesn't look like plastic!
ReplyDeleteMmm! This looks so yummy. It's almost lunch time, and I am starving. Wishing I were home to make this! But I definitely will soon. (:
ReplyDeleteHi Melanie,
ReplyDeleteI'm a frequent reader of both your blogs, but not sure if I've ever commented. I'm also a mormom-mommy-of-5, although mine are a little younger and I've got 2 girls in the mix ;)Anyway, just wanted to make sure you saw Mel's recipe at Mel's Kitchen Cafe for gluten-free chocolate cake? As soon as I saw it I thought of your boys- thought you might need a good recipe for those boys on their birthdays!
Best snack recipe ever. My whole family begs for this all the time now:). Another keeper!
ReplyDeleteI bet the cornstarch takes the place of the wood pulp that is used on commercial shredded cheese.
ReplyDeleteWhat else can we use besides evaporated milk? Is coconut milk OK?
ReplyDeleteWhat else can we use besides evaporated milk? Would coconut milk work?
ReplyDelete