17 Ratings
  • 5 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 4 star values: 1

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

leeleeb
Advertisement

Ingredients

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

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.

    Ads will not print with your recipe
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

130 calories; 10.7 g total fat; 33 mg cholesterol; 199 mg sodium. 2.3 g carbohydrates; 6.1 g protein; Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

Rating: 5 stars
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

Rating: 2 stars
07/14/2016
We simply did not like it it had a strange consistency and no flavor.
17 Ratings
  • 5 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 4 star values: 1
Rating: 3 stars
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)
Rating: 5 stars
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)
Rating: 5 stars
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)
Rating: 3 stars
05/12/2016
I add 3 times the milk and cheese.it's creamy.bring on the chips.
(1)
Rating: 5 stars
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)
Rating: 5 stars
09/30/2018
Great and easy. I LOVE nachos for dinner. I love that this calls for real stuff and no fake cheese products.
Rating: 4 stars
06/28/2016
A little on the mild side even with extra sharp cheddar. But it is a good starting point.
Rating: 5 stars
03/16/2019
Turned out awesome! Had to add more liquid though than what was called for too make it more of a cheese sauce. It was very goopy at first. Also turned up the heat for a bit and that helped.
Rating: 4 stars
04/18/2019
It was really good!