Homemade Nacho Cheese Sauce

Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.

I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).

This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).

One year ago: Corn Salsa

Two years ago: Peanut Butter and Chocolate French Toast

Three years ago: Pumpkin Granola

HOMEMADE NACHO CHEESE SAUCE

Makes 2 cups

Ingredients:

i cup evaporated milk (can substitute with whole milk)

4 oz. pepperjack cheese, cut into cubes

4 oz. cheddar cheese, cut into cubes

1 Tbsp cornstarch

1-2 tsp hot sauce, optional

Directions:

1. In a medium saucepan over medium-low heat, add the milk and cheeses. As the cheese begins to melt, whisk in the cornstarch. Continue to heat until the sauce becomes smooth, bubbly and thickened. Stir in the hot sauce if using.
2. Remove from heat and serve in bowls or drizzle over nachos. Use additional milk to thin nacho sauce to desired consistency if needed.
3. Store in an airtight container in the refrigerator. Heat on stove top or on low in microwave for several minutes. Use additional milk if necessary to thin.

Source: Burnt Apple
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