Homemade nacho-style cheddar sauce is inside your compass. With this simple recipe, you can make your own gooey, velvety, messy plunge for nachos, fries, and the sky is the limit from there.
you could simply pop the top on a container of locally acquired nacho cheddar sauce, however what’s the fun in that? Much more critically, what control does that give you? Very little: You can’t pick what sorts of cheddar go into the sauce, nor how zesty it is, and if you add cured jalapeños. However, with this dead-simple custom made nacho cheddar sauce, you can settle on those choices, and end up with a luxurious, gooey, wonderful nacho cheddar sauce of your own plan. At whatever point you need.
Cheese Sauce for Cheese Fries and NachosCourse: sauce recipesCuisine: Mexican
2 teaspoons Franks Red Hot or other hot sauce
1 (12-ounce) can evaporated milk
1 tablespoon corn starch
a box grater
8 ounces extra sharp cheddar cheese
- 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.
- To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it’s fully melted.