Check out what our friends at Serious Eats had to say about this recipe:
“This cheese sauce is life changing. I seriously couldn’t stop thinking about it hours after I ate it. It was so much like the ooey gooey nacho cheese sauce but with real cheese. It really made up for the Chargers playing so terribly on Sunday. I did the 1/2 pepper jack 1/2 New York state cheddar combo (shredded myself) and it was delicious. Had no problems with grainy texture. I really want to know if this technique fairs well with mac and cheese, if I wanted to throw it into a casserole and bake it too (I like the crispy edges)?”
I cannot get enough of this nacho cheese sauce. I used to think that you could only get the good stuff if it came out of a can. Boy, was I ever wrong! This cheese sauce is super tasty and very easy to make. You can literally put it on anything that your little heart desires. Some of my favorites things are tortilla chips, hot dogs, burgers, and dipping my hot wings into it. Whata re your favorites foods that you enjoy slathering in nacho cheese sauce?
Ingredients
8 ounces Kraft extra sharp cheddar
1 tablespoon Argo corn starch
1 (12-ounce) can Eagle Brand evaporated milk
2 teaspoons Franks Red Hot
Instructions
Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.
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Quick Tip: Be sure to grate your own cheese for this recipe. Using pre-shredded cheese will result in a grainy texture.
Thank you Serious Eats for this recipe!
