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taco bell nacho cheese recipe

Nacho Cheese Sauce Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup evaporated milk
  • 6 oz American cheese, chopped
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tsp white vinegar

Method
 

  1. In a small bowl, stir together 1 tsp cornstarch and 1 tbsp water until smooth. Set aside.
  2. Pour 1 cup evaporated milk into a small saucepan and heat over medium-low for about 3 minutes until steaming but not boiling.
  3. Whisk in the cornstarch slurry and stir for 1 minute until the milk thickens slightly. Add 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cumin, 1/4 tsp cayenne, and 1/2 tsp salt. Whisk until combined.
  4. Reduce heat to low. Add the 6 oz chopped American cheese a few pieces at a time, whisking after each addition, until fully melted, about 3 to 4 minutes.
  5. Remove from heat, stir in 1 tsp white vinegar, adjust salt to taste, and pour into a serving bowl with tortilla chips alongside.

Notes

This sauce thickens quickly off the heat, so serve it right away or keep it warm in a small slow cooker. If you want a little more heat, an extra pinch of cayenne stirred in at the end does the job without changing the texture. For the smoothest result, stick with American cheese or Velveeta rather than natural shredded cheese.