Taco Bell Nacho Cheese

Pro tips

• Cut American cheese into small cubes before adding—smaller pieces melt faster and more evenly into a smooth sauce.
• Stir constantly once the cheese hits the pan to prevent it from sticking or developing a grainy texture.
• Add the jalapeño sauce at the end and taste as you go; the heat level varies by brand.
• If the sauce thickens too much, whisk in a little warm milk 1 tablespoon at a time until you reach the desired consistency.

Substitutions

• Whole milk → evaporated milk (slightly richer result) or half-and-half (creamier, thicker sauce)
• Tabasco Green Jalapeño Sauce → diced fresh jalapeños cooked into the butter first, or hot sauce to taste
• Salted butter → unsalted butter with a pinch of salt (adjust salt level to taste)

Storage & make-ahead

Store covered in the refrigerator for up to 5 days; reheat gently on the stovetop over medium-low heat, stirring frequently and adding milk as needed to loosen.

Can I use shredded American cheese instead of a block?

Block cheese works better for a smooth sauce. Shredded cheese contains anti-caking agents that can make the sauce grainy or separated.

What if I don't have Tabasco Green Jalapeño Sauce?

Use juice from pickled jalapeño slices for a similar flavor, or fresh jalapeño purée. Start with 1 teaspoon and adjust to taste.

How do I keep the sauce from breaking or getting lumpy?

Keep heat at medium to medium-low and stir constantly. Avoid boiling. If it breaks, whisk in a splash of warm milk to smooth it out.

How long does this sauce keep?

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of milk, stirring constantly.

Can I double this recipe?

Yes. Scale all ingredients proportionally and stir more frequently to ensure even melting and prevent scorching.