Rating: 4 stars 4.2
37 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

Great on any Mexican dish. I use any leftover cheese sauce to make enchiladas.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.

    Advertisement
  • Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

Nutrition Facts

130 calories; protein 6.1g; carbohydrates 2.3g; fat 10.7g; cholesterol 33.2mg; sodium 199mg. Full Nutrition
Advertisement