The Most Ahhhhhhmazing Nacho Sauce, EVER!!

    So you’ve been looking for a great nacho cheese sauce for a party or those late night munchies?! You’ve made some but it separates into oil and cheese? Look no further, this recipe is perfection and natural ingredients means healthier and tastier!!! And his will not seperate into oil and solid cheese if reheated. It stays smooth and creamy and great for the next day if leftover (although doubtful anyone would leave any for the next day!!!)

    1 person made this


    • 500g grated half tasty half Colby cheese
    • 1 tablespoon of corn flour
    • 1 can evaporated/condensed milk
    • Dried chili flakes to taste
    • Garlic powder to taste
    • Salt to taste


    1. First get a heavy saucepan over low heat. Add grated cheese.
    2. Sprinkle corn flour over cheese and slowly whisk together as cheese melts.
    3. Before completely melted pour in one can of evaporated milk
    4. Continue to whisk briskly over low heat until completely combined and smooth texture. If too thin add more cheese, if too thick add a bit more regular fresh milk.
    5. Add seasonings to taste.
    6. Pour over tortilla chips or into a bowl to dip.
    7. Enjoy!


    This recipe is so fast and easy and you can easily double if needed. The best part, any left over mixture can be put in the fridge and reheated the next day and the cheese will not seperate into oil and solid cheese! Simple, fast and delicious!!!

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