Taco Bell Nacho Cheese Sauce
A creamy and delicious copycat recipe of Taco Bell’s famous nacho cheese sauce that you can easily make at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 cup processed cheese (like Velveeta), cubed
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/2 cup evaporated milk
- 2 tablespoons jalapeño juice (from jarred jalapeños)
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Grate the cheddar cheese and cube the processed cheese. Measure out the rest of the ingredients to have them ready.
- In a medium saucepan, melt the butter over medium-low heat without letting it brown.
- Add the evaporated milk and jalapeño juice to the melted butter, stirring until warmed through.
- Stir in the processed cheese cubes, allowing them to melt fully. Then add the grated cheddar cheese and continue stirring until smooth.
- Season with garlic powder and salt. If a thicker texture is desired, whisk in a slurry of cornstarch and water and cook for 1 more minute.
- Remove from heat and serve warm, garnished if desired, alongside chips or your favorite Tex-Mex dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Reheat gently on the stove or in the microwave, adding a little milk if needed to reach the desired consistency.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg