This homemade nacho cheese sauce is so easy to make with only two ingredients. It can be made on the stovetop or in the crockpot. Perfect for dipping or pouring over tortilla chips.
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This cheese sauce is inspired by my White Queso Dip, I had to recipe test it with American Cheese. Just to see if it was come out like traditional nacho cheese. I was not disappointed, it came so smooth and creamy.
The fastest way to make nacho cheese is on the stovetop and transfer it to a mini crockpot to keep warm. Made in less than 10 minutes.
The easiest or hands of way to make this amazing cheese dip is in the crockpot or slow cooker. Made in about 90 minutes.
Check out these other delicious dips - Buffalo Chicken, Jalapeño Popper Chicken Dip, and, Corn Dip with Cream Cheese.
Ingredients
Cheese- Yellow American deli slices, Velvetta or any processed block style cheese.
Milk - Canned evaporated milk is best, but whole milk can be used in a pinch.
Tip: If using whole milk, let about 2 cups simmer on low to allow some of the water to evaporate and become creamier. Don’t forget to stir the milk often to prevent burning and hot spots.
American Cheese
This recipe uses yellow cheese but white cheeses can be substituted. For best results use processed American style cheese like Velvetta or Kraft singles.
Processed cheeses will melt smooth because of the emulsifiers in them. It also thickens when cooling for a great texture.
They can be found in the refrigerated section in slices or shreds and non-refrigerated blocks in grocery store aisles.
Movie Theater Nachos
The secret to movie theater or ball park concession style nachos is pickled jalapeños. You’ll add a couple tablespoons of the brine when making the sauce. It adds so much flavor.
Pour the cheese sauce over tortilla chips and top with even pickled jalapeños. Yum.
More Mix In’s and Variations
This sauce is so simple you can easily add more flavor. Try these delicious options.
- Taco Seasoning
- Onion Powder
- Smoked Paprika
- Cayenne Pepper
- Chili Powder
- Cumin
- White Pepper
- Mustard
- Sriracha
- Hot Sauce
- Parsley
- Green Onions
- Chives
- Pickled Jalapeños
- Fresh Jalapeños
- Cilantro
- Salsa or Pico De Gallo
- Canned Green Chillies
- Roasted Red Peppers
- Chipotle in Adobo \
- Chopped Red Onion
- Rotel
- Smoked Sausage
- Chorizo
- Italian Sausage
- Seasoned Ground Beef
How To Serve
Creamy and cheesy dips can be served with so many foods. Check out these popular options.
- Tortilla Chips
- Pita Chips
- Potato Chips
- Mini Southern Style Biscuits
- Carrots
- Celery
- Mini Peppers
- Sliced Bell Peppers
- Cucumbers
- Broccoli
- Sliced French Bread or Baguettes
- Bread Sticks
- Mini Pretzel Bites
- Crackers
- Pork Grinds
- Bagel Chips
- Thin Pretzels
- Corn Chips
- Serve over pasta, rice, or toast.
Tips & Suggestions
Top will fully cooked meatslike brisket, seasoned taco meat, shredded chicken, bacon, or chorizo.
Doubled or tripled this cheese sauce to serve a crowd for game days, parties, and holidays.
Deli sliced cheese is best, I’ve used Land o’ Lakes, Boar’s Head and Prima Della with great results.
Cut up the sliced cheese for quicker melting.
Add more evaporated milk or water for thinner dip. Remember it will thicken up a bit as it cools.
Since this is a creamy dip it should not be left out at room temperature for more than 2 hours.
Leftovers and Reheating
Leftovers can be stored in an airtight container in the fridge for up to a week and and can be frozen for up to 3 months.
To reheat the nacho cheese sauce place about ¼ cup into a microwave safe bowl and microwave in 15 second intervals, mixing in between, until warm and smooth.
Reheat on the stovetop on low, making sure to mix very frequently to prevent burning.
Step By Step Instructions and Photos
- Grab the evaporated milk and American cheese.
2. You can cut the cheese in cubes or keep them in sliced it preferred.
How To Make In The Crockpot or Slow Cooker
- Into the crockpot add ½ can of evaporated milk.
2. Add the cheese and remaining evaporated milk.
3. Cover with the lid and turn on crockpot to low or high heat.
Cook on low for 90 minutes to 2 hours.
Cook on high for 1 hour to 90 minutes.
4. Stir every 30 minutes until melted and smooth. Reduce heat to the warm setting.
How To Make On The Stovetop
- In a saucepan on low to medium heat add the evaporated milk. Stir frequently until warm.
2. Add the cheese in little by little.
Optional: Cube the deli sliced cheese so it can fit easily in the saucepan.
3. Keep mixing after each addition of cheese allowing it to fully melt.
4. When it's nice and smooth it ready to serve.
5. Pour into a serving dish or a mini crockpot to keep warm. Serve with tortilla or corn chips or fresh cut vegetables.
Nacho Cheese Sauce
Equipment
- Crockpot or Slow Cooker (Mini or Larger for Bigger Batch)
- Saucepan
- Cutting Board and Knife
- Mixing Spoon
- Can Opener
Ingredients
- 1 ¼ lb Yellow American Cheese (Deli Slices)
- 12 oz Evaporated Milk
Instructions
How To Make In The Crockpot or Slow Cooker
- Into the crockpot add ½ can of evaporated milk.
- Top with American cheese slices. (Can cube them if you prefer).
- Add remaining evaporated milk.
- Cover with the lid and turn on crockpot to low or high heat.Cook on low for 90 minutes to 2 hours. Cook on high for 1 hour to 90 minutes.
- Stir every 30 minutes until it's melted and smooth. Reduce heat to the warm setting.
- Serve with tortilla, corn chips, or fresh cut vegetables.
How To Make On The Stovetop
- In a saucepan on low to medium heat add the evaporated milk. Stir frequently until warm.
- Optional: Cube the deli sliced cheese so it can fit easily in the saucepan.
- Add the cheese in little by little. Allowing it to fully melt between each addition.
- Keep mixing until smooth. Pour into a serving dish or a mini crockpot to keep warm.
- Serve with tortilla chips, corn chips or fresh cut vegetables.
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