4 from 6 votes
Pourable Nacho Cheese Sauce
A pourable, tasty cheese sauce that is easy to make. Inspired by Recipe Tin Eats.
Servings:
4
cups
Calories:
438 kcal
Course:
Appetizer, Others
Ingredients
- 1 cup mozzarella cheese
- 2 cup cheddar cheese I used a mix of sharp white and regular cheddar
- 1 Tbs corn starch
- 12 ounces evaporated milk
- 1 Tbs jalapeño heaping, chopped, optional
- 1 tsp garlic powder
- ½ tsp onion powder
- pinch cayenne or hot sauce
- ½ tsp salt
Instructions
- Grate cheeses and mix with the corn starch. If using a pre-grated cheese, reduce cornstarch to half.
- Put cheese and cornstarch mix, evaporated milk, chopped jalapeno, hot sauce/cayenne, and seasonings in a heavy bottom sauce pan.
- Heat over medium heat.
- Whisk cheese mixture while heating, it will slowly loosen up, and stop clumping, and eventually, it will be pourable. Approximately 10 minutes of stir time.
- Taste, add salt, and adjust seasonings to your preference
- Remove from heat, and pour onto chips, or into a bowl for dipping
Cup of Yum
Notes
- A thin skin will set up on top of the cheese, just stir it occasionally. If making ahead of time, just reheat before serving, either in a pan on the stove top or in the microwave.
Nutrition Information
Serving
1cup
Calories
438kcal
(22%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Cholesterol
106mg
(35%)
Sodium
908mg
(38%)
Potassium
352mg
(7%)
Sugar
9g
(18%)
Vitamin A
1000IU
(20%)
Vitamin C
6mg
(7%)
Calcium
771mg
(77%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 438
% Daily Value*
| Serving | 1cup | |
| Calories | 438kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 106mg | 35% |
| Sodium | 908mg | 38% |
| Potassium | 352mg | 7% |
| Sugar | 9g | 18% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 771mg | 77% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.