Nacho Cheese Sauce
- Level: Easy
- Yield: about 2 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 61
- Sodium
- 368
- Total: 10 min
- Active: 10 min
Ingredients
6 ounces shredded yellow American cheese (1 1/2 cups)
6 ounces shredded mild yellow Cheddar (1 1/2 cups)
1 tablespoon cornstarch
1/2 teaspoon ground cayenne, or to taste
One 12-ounce can evaporated milk
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.