Monday, March 3, 2014

Homemade nacho cheese sauce

12:32 AM

  When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.


  • 4 oz. pepper jack cheese,shredded

  • 4 oz. cheddar cheese, shredded

  • 1 tablespoon cornstarch

  • 1 (12 oz.) can evaporated milk, divided

  • 2 teaspoons hot sauce

  • pinch salt


  1. Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

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