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The Ultimate Stadium Nacho Cheese

A smooth, glossy, and slightly spicy concession stand-style nacho cheese sauce made from scratch with evaporated milk and pickled jalapeño brine.

10 minutes Original post

Ingredients

  • 8 oz sharp cheddar cheese, freshly grated (or 4 oz cheddar and 4 oz Pepper Jack)
  • 1 tablespoon cornstarch
  • 1 can (12 oz) evaporated milk
  • 2 tablespoons jalapeño juice (from a jar of pickled jalapeños)
  • 1/4 teaspoon salt
  • (Optional) A dash of hot sauce or cayenne pepper

Method

  1. 1

    In a medium saucepan before turning on the heat, add the freshly grated cheese and cornstarch, tossing together until the cheese is evenly coated.

  2. 2

    Pour in the evaporated milk and jalapeño juice.

  3. 3

    Turn the stove to medium-low heat and stir constantly with a whisk or wooden spoon.

  4. 4

    Cook for about 5 minutes until the mixture thickens into a glossy, perfectly smooth sauce.

  5. 5

    Remove from heat, stir in the salt and optional hot sauce, and serve immediately.