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 cut into 1-inch cubes
- 1/2 cup evaporated milk
- 5 tablespoons pickled jalapeno brine from a jar of pickled jalapenos
- 1/4 teaspoon cayenne pepper
Instructions
- CUBE THE CHEESE: Cut 16 ounces Velveeta cheese into 1-inch cubes and place them in a medium saucepan. Smaller cubes melt faster and more evenly, so keep them roughly the same size.
- ADD THE LIQUIDS AND SPICE: Pour 1/2 cup evaporated milk and 5 tablespoons pickled jalapeno brine into the saucepan with the cheese. Sprinkle 1/4 teaspoon cayenne pepper over the top. The tangy, briny scent of the jalapeno juice hits right away.
- MELT AND STIR: Heat the saucepan over medium-low heat, stirring constantly with a silicone spatula. Scrape the bottom of the pan with each pass to keep the cheese from sticking. The cubes will soften and begin to collapse into the milk within 3 to 4 minutes. Keep stirring until the sauce is completely smooth and glossy, about 8 to 10 minutes total. You will feel the spatula glide freely when the last bits of cheese have melted in.
- TASTE AND ADJUST: Dip a clean spoon into the sauce and taste it. The flavor should be creamy with a warm, gentle kick from the cayenne and a bright tang from the jalapeno brine. For more heat, stir in an extra pinch of cayenne pepper. For more tang, add another tablespoon of jalapeno brine.
- SERVE HOT: Spoon the sauce into a warm bowl immediately. It will be pourable and silky right off the heat. The sauce thickens as it cools, so serve it while it is still hot and fluid for the best dipping and drizzling consistency.
Notes
INGREDIENT TIP: Evaporated milk gives this nacho cheese sauce its smooth, silky texture. You can swap in fresh whole milk if that is what you have on hand. For a thinner sauce, stir in additional evaporated milk, 1 tablespoon at a time, until you reach the consistency you want.
STORAGE: Store leftover nacho cheese sauce in an airtight container in the refrigerator. It stays at peak quality for 3 to 4 days and remains safe to eat for up to 7 days.
REHEATING: Reheat the sauce over low heat on the stovetop, stirring in additional evaporated milk, 1 to 2 tablespoons at a time, until the sauce returns to a smooth, pourable consistency.
Nutrition
Serving: 1 | Calories: 120cal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 733mg | Sugar: 5g | Fiber: 0.2g | Calcium: 294mg | Iron: 0.1mg