Taco Bell Nacho Cheese Sauce – Easy Homemade Queso Recipe
This homemade Taco Bell nacho cheese sauce is creamy, spicy, and perfectly tangy—just like the fast-food favorite, but even better! Ready in under 15 minutes, it’s perfect for nachos, fries, veggies, or any snack that needs a cheesy kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican-American
Ingredients
- 2 cups (8 oz) sharp cheddar cheese, freshly shredded
- 6 oz American cheese, sliced
- 1 can (12 oz) evaporated milk
- 2 tablespoons unsalted butter
- 2 tablespoons pickled jalapeño juice (from a jar of pickled jalapeños)
- 1 teaspoon hot sauce (such as Cholula or Tapatío, or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked paprika optional)
- Salt and black pepper, to taste
- Optional: freshly chopped jalapeños, canned green chiles, 2 tablespoons cream cheese
Instructions
- Shred the cheddar cheese and tear the American cheese into small pieces.
- In a medium saucepan over medium-low heat, melt the butter. Add evaporated milk and whisk until warm and steamy, but not boiling (about 2-3 minutes).
- Whisk in garlic powder, onion powder, paprika, and a pinch of salt and black pepper. Stir to combine.
- Reduce heat to low. Gradually add the cheddar and American cheese, a handful at a time, whisking constantly until each addition is mostly melted before adding more (about 5-6 minutes).
- Stir in pickled jalapeño juice and hot sauce. Taste and adjust seasoning or spice level as desired.
- If the sauce is too thick, whisk in a splash of milk (1-2 tablespoons) until desired consistency is reached. For extra creaminess, whisk in cream cheese until melted.
- Pour the cheese sauce into a serving bowl and serve hot. Keep warm over low heat or in a slow cooker if needed.
Notes
For best results, shred your own cheese and use evaporated milk for a smooth, creamy texture. Adjust the heat level with more or less hot sauce or jalapeños. Keep the sauce warm for parties in a slow cooker or over a double boiler. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently, adding a splash of milk if needed.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 180
- Sugar: 2
- Sodium: 400
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 5
- Protein: 7
Keywords: Taco Bell nacho cheese sauce, homemade queso, nacho cheese dip, easy cheese sauce, party dip, Mexican appetizer, gluten-free queso, spicy cheese dip