Ingredients
1 cup evaporated milkTaco
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for extra heat)
2 cups shredded cheddar cheese
1/4 cup pickled jalapeno juice (from a jar of pickled jalapenos
Instructions
In a medium saucepan, whisk together the evaporated milk, cornstarch, salt, garlic powder, onion powder, paprika, and cayenne pepper until smooth.
Heat the mixture over medium heat, stirring constantly, until it begins to thicken and bubble, about 3-5 minutes.
Reduce the heat to low and add the shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth.
Stir in the pickled jalapeno juice until well combined. If the sauce is too thick, you can add more evaporated milk or pickled jalapeno juice to reach your desired consistency.
Serve the nacho cheese sauce warm with tortilla chips, over nachos, or as a dip.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 150 kcal | Servings: 8 servings