16 Ratings
  • 5 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 4 Rating Star 1

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

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Ingredients

Directions

  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

129.87 calories; 6.08 g protein; 2.25 g carbohydrates; 10.75 g fat; 33.18 mg cholesterol; 199.01 mg sodium.Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

06/12/2016
Because of allergies we changed the corn starch to arrowroot! It work fine but I am wondering if halving the amount would be better!!! We also have made this with four cheese Mexican cheese and the doubled the hot sauce we had in the house to make it more flavorful... It was not hot at all just made the flavors blend well. I also nearly double the milk to make it the right consistency.
(6)

Most helpful critical review

07/14/2016
We simply did not like it it had a strange consistency and no flavor.
16 Ratings
  • 5 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 4 Rating Star 1
06/12/2016
Because of allergies we changed the corn starch to arrowroot! It work fine but I am wondering if halving the amount would be better!!! We also have made this with four cheese Mexican cheese and the doubled the hot sauce we had in the house to make it more flavorful... It was not hot at all just made the flavors blend well. I also nearly double the milk to make it the right consistency.
(6)
09/19/2016
Cornstarch gives a strange aftertaste and it dose not give that velvety shiny silky look and feel. Tried with potato starch and was a bit better in taste but same texture then tried with sodium citrate and it was the best of all also added a bit of roasted mustard seeds along with the taco seasoning mix.
(6)
04/29/2016
I often wonder how something so easy can taste so good. I used sharp cheddar cheese and this turned out perfect. No doubt this will go great on just about anything not to mention that it's addictive.
(4)
05/12/2016
I add 3 times the milk and cheese.it's creamy.bring on the chips.
(1)
08/01/2017
This was really easy and quick to make. I used NY Extra Sharp cheese. I grated it myself. Make sure you whisk it over low heat until very smooth. I added about 1 teaspoon each of finely chopped red bell peppers and finely chopped jalapeño peppers because I prefer a mildly spicy cheese sauce and I like the added colors too.
(1)
06/28/2016
A little on the mild side even with extra sharp cheddar. But it is a good starting point.
09/30/2018
Great and easy. I LOVE nachos for dinner. I love that this calls for real stuff and no fake cheese products.
01/14/2018
I added some extra milk it came out so creamy and tatted amazing with my homeade chips!!!!
03/22/2018
It was good i loved it. I didn t put in the hot sauce so it had less spice it was great.