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Taco bowls are on repeat for dinner at my house, and this homemade nacho cheese is what makes them.
I make a big batch of my secret ingredient taco meat. Then everybody builds their own bowl with a big pour of warm nacho cheese. Dinner is done.
It’s also my go-to for game day. Freshly grated pepper jack and sharp cheddar, one can of evaporated milk and a spoonful of cornstarch. No jar, no Velveeta, and about 10 minutes from start to finish.
Table of Contents
- Homemade Nacho Cheese at a Glance
- Why You’ll Love This Homemade Nacho Cheese
- What You’ll Need for Homemade Nacho Cheese
- How to Make Homemade Nacho Cheese
- Common Nacho Cheese Problems to Avoid
- Keeping Nacho Cheese Warm for Game Day
- How We Use It for Dinner
- Nacho Cheese Variations
- Storing and Reheating Nacho Cheese
- Homemade Nacho Cheese FAQs
- Can I use regular milk instead of evaporated milk?
- Can I use flour instead of cornstarch?
- Is homemade nacho cheese gluten-free?
- What is the difference between nacho cheese and queso?
- More Game Day Recipes
- Homemade Nacho Cheese Recipe
Homemade Nacho Cheese at a Glance
- The recipe: freshly grated pepper jack and sharp cheddar melted into evaporated milk, thickened with a little cornstarch.
- Time: about 10 minutes in one small saucepan.
- Makes: 8 servings.
- Heat: a mild kick from the pepper jack. Stir in roasted green chile if you want more.
- The one rule: grate the cheese yourself. Bagged shredded cheese won’t melt smooth.
- Keeps: 3 to 4 days in the fridge.
- Jump to: common problems | keeping it warm | variations | FAQs
Why You’ll Love This Homemade Nacho Cheese
- Real cheese: pepper jack and sharp cheddar, not processed cheese from a block or a jar. You can taste the difference.
- Silky without a roux: when I make macaroni and cheese, I start with a roux. This sauce skips it. The cornstarch and evaporated milk do the thickening, so it’s faster and there’s no flour to cook out.
- Dinner, not just a snack: it turns chips, taco meat and a few toppings into a real meal the whole family will eat.
What You’ll Need for Homemade Nacho Cheese
- Pepper jack cheese: this is the secret. Pepper jack melts smoother than cheddar and brings a little heat. I use 3 parts pepper jack to 1 part cheddar, the exact flip of the cheese mix I use for mac and cheese.
- Sharp cheddar: for that classic cheddar bite and color.
- Evaporated milk: one 12-ounce can. Not sweetened condensed milk, which would make the sauce sweet.
- Cornstarch: thickens the sauce and keeps the cheese from clumping.
- Kosher salt: start with 1/2 teaspoon. The cheese is already salty, so taste before you add more.
Full amounts are in the recipe card below.
How to Make Homemade Nacho Cheese
Two steps, one pan and about 10 minutes.
Step 1: Toss the Cheese With Cornstarch
Toss the freshly grated pepper jack and cheddar with the cornstarch in a small saucepan until every shred is coated. This keeps the cheese from clumping when it hits the milk.
Step 2: Melt It Low and Slow
Stir in the evaporated milk and salt, then heat over medium-low, whisking often, just until the cheese melts and the sauce is smooth, about 3 to 5 minutes. Turn the heat to low and keep it warm until you serve it.
PRO TIP: Stir with a flat-ended wooden spoon so you can scrape the whole bottom of the pan. That’s where the cheese sticks and overheats first.
Common Nacho Cheese Problems to Avoid
Almost every problem with homemade cheese sauce comes down to the cheese or the heat.
- Grainy from the start: pre-shredded cheese. Bagged cheese is coated with starch so the shreds don’t stick together, and that coating keeps them from melting smoothly. Grate it from a block. Every time.
- Grainy or oily after a few minutes: the heat was too high. Melt it over medium-low and take it off the heat as soon as it’s smooth. Once the cheese breaks, it’s hard to bring back.
- Too thick: whisk in a splash of evaporated milk over low heat, or whole milk from the fridge if you’ve already used the whole can, until it pours the way you like.
- Too thin: stir in a little more grated cheese over low heat until it’s as thick as you like.
Keeping Nacho Cheese Warm for Game Day
Anytime you’re working with real cheese, it gets thick as it cools. So for a Super Bowl party, it needs to stay warm the whole time it’s out.
- Slow cooker: make it on the stove, then move it to a small slow cooker on the warm setting. Stir it every so often.
- On the stove: keep it covered on the lowest burner setting and stir it now and then.
- Food safety: keep it hot, at 140°F or above. If it’s been sitting out at room temperature, toss it after 2 hours.
- Feeding a crowd: tap the 2x button on the recipe card to double it.
How We Use It for Dinner
Taco bowl night is how nacho cheese became a regular weeknight dinner for us. Here’s how I build them:
- The meat: a big batch of taco meat with black beans, diced onion, corn and sliced olives mixed right in.
- The bowl: tortilla chips on the bottom, then the taco meat, then a big pour of warm nacho cheese.
- The toppings: shredded lettuce, fresh pico de gallo and sour cream.
It’s just as good over slow cooker carnitas or apple cider smoked pulled pork for pulled pork nachos, or poured over a bowl of game day beer chili. Serve it with Instant Pot charro beans and homemade Spanish rice on the side, or set it out next to a big bowl of cowboy caviar and chips.
★★★★★
“Everyone Loved the cheese sauce! We served to 18 disc golf friends as a condiment /side for pulled pork sliders as well as pork nachos.” – Marie
Nacho Cheese Variations
- Green chile: stir in roasted green chile. It’s my favorite way to change it up.
- Taco seasoning or cumin: a pinch warms up the flavor.
- Milder: use plain Monterey Jack instead of pepper jack. It melts the same way without the peppers.
- Chunky queso: if you want a thicker dip loaded with chiles, try my green chile cheddar queso or a warm taco seven layer dip.
Storing and Reheating Nacho Cheese
- Store: keep leftovers in an airtight container in the fridge for 3 to 4 days. It firms up when it’s cold.
- Make ahead: you can make it the day before and reheat it.
- Reheat: low and slow. Warm it in a saucepan over low heat, stirring, or in the microwave at 50% power in 30-second bursts, stirring in between. If you nuke it on full power, it might be awful.
- Freezing: I don’t. Cheese sauce tends to separate and turn grainy after it thaws.
Homemade Nacho Cheese FAQs
Here are the answers to the questions I get most about this sauce.
Can I use regular milk instead of evaporated milk?
Not for the sauce itself. Regular milk has more water, so the sauce comes out thinner and is more likely to break. Evaporated milk is what keeps this sauce smooth without a roux.
Can I use flour instead of cornstarch?
Cornstarch is what I use here. Flour needs to be cooked into a roux with butter first. Tossed straight onto the cheese, it can leave a raw flour taste.
Is homemade nacho cheese gluten-free?
The ingredients are naturally gluten-free. If you’re cooking for someone with celiac disease, check the labels on your cheese and evaporated milk to be sure.
What is the difference between nacho cheese and queso?
Nacho cheese is a smooth, pourable cheese sauce for chips and bowls. Queso is usually a thicker dip with mix-ins like chiles, tomatoes and onion stirred in.
More Game Day Recipes
Building a game day spread? Start with these.
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Ingredients
- 6 ounces pepper jack cheese freshly grated from a block; 6 ounces is about 1 1/2 cups
- 2 ounces sharp cheddar cheese freshly grated from a block; 2 ounces is about 1/2 cup
- 1 tablespoon cornstarch
- 12 ounces evaporated milk one 12-ounce can
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- In a small saucepan, combine 6 ounces pepper jack cheese, 2 ounces sharp cheddar cheese and 1 tablespoon cornstarch. Toss until the cheese is evenly coated.
- Stir in 12 ounces evaporated milk and 1/2 teaspoon kosher salt. Heat over medium-low heat, whisking often, just until the cheese is melted and smooth, about 3 to 5 minutes. Reduce heat to low, cover, and keep warm until serving time.
Notes
- Grate the cheese yourself. Pre-shredded cheese is coated with starch so the shreds don’t stick together, and it won’t melt smoothly.
- Start with 1/2 teaspoon salt. The cheese is already salty, so taste and add more if needed.
- To keep it warm, leave it covered on the lowest burner setting or move it to a small slow cooker on warm. Keep it at 140°F or above, and don’t leave it at room temperature for more than 2 hours.
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat over low heat or in the microwave at 50% power, stirring often.
- For more flavor, stir in roasted green chile or a pinch of taco seasoning or cumin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in January 2020. I’ve updated the cheese since then: it now uses pepper jack and sharp cheddar instead of hard-to-find peppered cheddar, and I’ve added more tips.
Everyone Loved the cheese sauce!
We served to 18 disc golf friends as a condiment /side for pulled pork sliders as well as pork nachos. I quadrupled the Recipe using cheddar ad well as pepoerjack cheese.
Yummmy!!
I can’t wait to make this!
I’m wondering, after I make it, can I keep it in the fridge until the next day, and will it still be as delicious warmed back up?
Cheese sauces made with real cheese can be delicate, but they can definitely be just as good reheated. The trick is low and slow. If you nuke it in the microwave on full power, it might be awful.