Stovetop nacho cheese sauce
Silky nacho cheese made with sharp cheddar and evaporated milk that stays smooth, never grainy. Spiked with jalapeño brine and served with tortilla chips.
- Prep
- 5 min
- Cook
- 7 min
- Serves
- 4
- Per serve
- 610 kcal
Ingredients
Method
Shred the cheddar and toss it with the cornstarch in a bowl until every strand is lightly dusted. This is what keeps the sauce from splitting.
Pour the evaporated milk into a medium saucepan and warm over medium heat until it's steaming and small bubbles appear at the edge. Don't let it boil hard.
Turn the heat to low. Add the cheese a handful at a time, whisking until each addition has melted before adding the next.
Whisk in the chili powder, garlic powder, jalapeños and brine, and let it bubble very gently for a minute, whisking, until thick enough to coat a spoon. Taste and add salt.
Pour into a warm bowl and serve straight away with the tortilla chips. Whisk in a splash of water if it thickens as it sits.
Tips
- Shred your own cheese: pre-shredded cheddar is coated in anti-caking powder that can make the sauce grainy.
- Reheat leftovers gently in the microwave in 20-second bursts, whisking between each, with a splash of milk or water.
- Most corn tortilla chips are gluten-free, but check the label for shared-facility warnings if that matters. For strict vegetarians, choose a cheddar made with non-animal rennet.
