Taco Bell Nacho Cheese Sauce Copycat Recipe
Copycat Taco Bell Nacho Cheese is a fantastic party dip! You can also use our nacho cheese recipe to recreate your fast food favorites.
Ingredients
- 16 ounces Velveeta cheese
- 1/4 teaspoon cayenne pepper
- 1/2 cup evaporated milk
- 5 tablespoons pickled jalapeno juice (brine from a can of pickled jalapenos)
Instructions
- Cut Velveeta into cubes and place in a medium saucepan.
- Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
- Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
- Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
- Serve hot. The sauce thickens as it cools.
Notes
- Evaporated milk makes the nacho cheese sauce very smooth and silky. You can substitute fresh milk instead.
- Cutting the Velveeta into cubes helps it to melt more quickly and evenly.
To prevent scorching, stir constantly, keep the heat on low or medium low, and be sure to scrape the bottom of the pan with a silicone spatula occasionally.
- For thinner nacho cheese sauce, simply stir in more evaporated milk.
- Store in an airtight container in the refrigerator for up to 7 days. Reheat over low heat on the stovetop, stirring in additional evaporated milk, 1-2 tablespoons at a time, until desired consistency is reached.
Nutrition
Calories: 120cal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 733mg | Sugar: 5g | Fiber: 1g | Calcium: 294mg | Iron: 1mg