Wednesday, July 23, 2014

Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce: Savory Sweet and Satisfying

One of my favorite snack foods has always been chips and cheese. When I was pregnant with my first child I craved chips and cheese several times a week, but not just any chips and cheese, 7-Eleven chips and cheese. Thankfully I had a wonderful husband who would get them for me.

Homemade Nacho Cheese Sauce: Savory Sweet and Satisfying

After that pregnancy 7-Eleven became my go to place whenever I wanted chips and cheese. However, I got tired of the cost of those and decided to make my own. I found some recipes that I really enjoyed, but they all used Velveeta and once I majorly reduced my use of processed foods I longer used Velveeta. So the search began for a new recipe.

I found a very promising recipe and after making it and tweaking it, it was everything I was looking for. A smooth, spicy and delicious cheese sauce with no Velveeta.

Homemade Nacho Cheese Sauce
1 1/3 cups shredded pepper jack cheese
1 1/3 cups shredded cheddar cheese
1 tablespoon cornstarch
1- 12 ounce can evaporated milk, divided
2 Tablespoons hot sauce

In a medium size saucepan stir together both cheeses and cornstarch until evenly coated. Stir in evaporated milk and hot sauce. Cook, stirring often over medium low heat, until cheese is melted and sauce is smooth and thickened.


Serves: 6
Calories: 307
Total Fat: 22g
   Saturated: 8.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 27.5mg
Sodium: 529.2mg
Potassium: 0mg
Total Carbs: 8.9g
   Dietary Fiber: 0g
   Sugars: 7.7g
Protein: 19.7g
Vitamin A: 9.3%
Vitamin C: 0%
Calcium: 18.2%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Simplicity.

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