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.
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
Ingredients:
- 1 1/3 cups shredded pepper jack cheese
- 1 1/3 cups shredded cheddar cheese
- 1 tablespoon cornstarch
- 12 ounce can evaporated milk, divided
- 2 tablespoons hot sauce
Directions:
- 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.
