Plain evaporated milk: Make sure to buy plain evaporated milk, not sweetened! See below for more about this key ingredient. Use arrowroot powder as a substitute if desired. Cornstarch: This makes the magic with the evaporated milk. 
Also avoid using an aged cheddar, as the flavor is much too strong.
If you can, shred your own cheese off a block. Bags of shredded cheese have additives that can make it come out grainy.
Mild to medium cheddar cheese: Use block cheese if possible. This magical substance gives the stretchy body to the sauce and makes it easily re-heatable. The secret ingredient here? Evaporated milk. It’s quick and simple to make a nacho cheese sauce at home, and requires just a handful of ingredients. Here’s how to make it! Ingredients in this nacho cheese sauce recipe This nacho cheese sauce stores and reheats easily, making it totally versatile. Here’s what really make’s it: most cheese sauces made with flour and butter lose their texture quickly after cooling and you can’t reheat them. Dip in a crunchy chip and it’s a burst of tangy, robust and smooth flavor: like an amped version of those store-bought jars. This nacho cheese sauce recipe has the best thick and creamy texture! It’s easy to make, store and reheat, ideal for parties or solo dipping.Ĭraving a creamy sauce for dipping? Try this deliciously simple Nacho Cheese Sauce recipe! It’s thick and creamy, with just the right elastic cheese texture.
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