Have you tried my Best Ever Nacho Cheese Sauce recipe yet? If not, you’re truly missing out on goodness. Pure, cheesy goodness. My original recipe calls for using pepper jack and jalapenos to give it a nacho-y flair, but this update omits the jalapeno to make the cheese sauce more versatile.
Best Ever Cheese Sauce
Adapted from The America’s Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition
-1 3/4 C whole milk (I have used 2% with success, but use a little less than the 1 3/4 C milk stated in the recipe)
-2 TBS cornstarch
-8 oz shredded cheese (I like a combination of cheddar and pepper jack, but you can use any good melting cheese)
1. Bring 1 1/2 C of milk to a high simmer in a large saucepan. Mix the cornstarch and remaining cold milk (1/4 C) together, then stir into the simmering milk on the stove. Continue to cook, whisking often, until thickened, about 2 minutes. (If milk is not warm enough, it will not thicken. But if it’s too hot it will scald. Keep an eye on the temp of the milk. Start at medium-high heat and adjust as necessary.)
2. Once thickened, turn off the heat, and stir in the cheese until melted and smooth. Taste and season with salt if desired.
I have been using this recipe for several years, and make if for many, many more things than just nachos. Here are 10 ideas for using this cheese sauce recipe:
- Baked Potato Bar
Did you know you can make baked potatoes in the crock pot? You can see my recipe here. Cook up some bacon, steam a little broccoli, and top everything with the the Best Ever Cheese Sauce. Doesn’t that look incredible?
- Macaroni and Cheese
For a quick and easy comfort food dish, toss Best Ever Cheese Sauce with 8 oz cooked pasta. Serve hot.
- Cheesesteak Topping
I love a good cheesesteak sandwich. Fill a sandwich roll with thinly sliced cooked steak, sauteed bell peppers, and top with Best Ever Cheese Sauce instead of melted provolone.
- Dipping Sauce for Southwestern Egg Rolls
I love this Southwestern Egg Roll recipe. It’s a great use for leftover chicken. Dip them in the cheese sauce for a decadent finish.
- Hamburger Topping
Instead of melted cheese on your next burger, top with lettuce, onion, and cheese sauce for a dose of gooey excellence.
- Potluck Chili Dip
Mix with 1.5 C leftover chili (or one can of your choice), and heat until warm. Use as a dip for tortilla chips.
- Tostada Drizzle
Tostadas are one of my favorite ways to use leftover meat. (Try with my simple Slow Cooker Carnitas or Slow Cooker Chicken Tacos). Top a tostada shell with Refried Beans (see my slow cooker version here), meat, salsa, and any veggies such as avocado, lettuce, or olives. Drizzle with warm cheese sauce.
- Soft Pretzel Dip
Who doesn’t love cheese sauce with a soft pretzel. This is my favorite recipe for homemade pretzels.
- Sauce for VeggiesGive your dinner a little boost by drizzling your vegetables with Best Ever Cheese Sauce. Broccoli, asparagus, cauliflower, and green beans all love a good drench in cheese!
- Sausage and Pepper SandwichGrill up some Italian sausage, and put into a French roll with some sauteed bell peppers and onions. Pour cheese sauce over the sausage and pepper mixture.
- Scalloped Potatoes
Thinly slice russet potatoes and place them in one layer in an 8×8 baking dish. Pour half the cheese sauce over potatoes. Place a second layer of sliced potatoes on top of the first, and pour the other half of the cheese sauce over the top. Bake at 350 for about an hour, until cheese is bubbling and potatoes are soft.