Smooth Nacho Cheese Sauce Without Processed Cheese

Making a smooth, pourable nacho cheese sauce at home is easy when you use a simple cornstarch trick.

Tossing freshly shredded cheese with cornstarch prevents the sauce from splitting or turning grainy.

Just keep the heat low, whisk constantly, and add the cheese in small handfuls for a perfect glossy dip.

Why This Works

• Shredding cheese and tossing it with cornstarch coats the shreds so the proteins and fat stay evenly suspended instead of clumping.
• Warming the milk and butter before adding cheese keeps the temperature gentle and prevents the sauce from seizing.
• Adding cheese in small handfuls with constant whisking gives each addition time to melt without overheating.
• A small amount of lime juice or hot sauce at the end brightens the flavor and helps the sauce stay glossy.
• The sauce thickens as it cools, so it can be served as a pourable topping right away or a thicker dip after a few minutes.

What You Need

• 2-quart saucepan
• Whisk
• Box grater
• Medium bowl
• Measuring cups and spoons
• Rubber spatula

Ingredients

• 8 oz (225 g) sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
• 4 oz (115 g) Monterey Jack cheese, shredded (about 1 cup)
• 1 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 1/4 cups (300 ml) whole milk, plus 2-3 tbsp extra for adjusting
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
• 1 tsp lime juice or mild hot sauce (optional)

Instructions

1. Shred and coat the cheese. Grate the cheddar and Monterey Jack on the large holes of a box grater into a medium bowl. Sprinkle the cornstarch over the cheese and toss with your hands or a fork until every shred is lightly coated. Set the bowl near the stove so the cheese can lose some chill while you heat the milk.
2. Warm the milk and butter. Set a 2-quart saucepan over medium-low heat and melt the butter. Pour in the whole milk, salt, garlic powder, onion powder, and cumin. Whisk until the mixture is steaming and small bubbles form around the edge, 3 to 4 minutes. Do not let it boil.
3. Add cheese in handfuls. Reduce the heat to low. Add a small handful of the cornstarch-coated cheese to the warm milk and whisk constantly until it is almost melted. Continue adding cheese one handful at a time, whisking the whole time, until all the cheese is incorporated, about 3 to 4 minutes.
4. Cook until glossy. Keep whisking over low heat for 2 to 3 minutes, until the sauce is smooth, glossy, and coats the back of a spoon. If it looks too thick at this stage, whisk in warm milk 1 tablespoon at a time. The sauce will still look slightly thin; it thickens as it cools.
5. Finish with acid. Remove the pan from the heat. Whisk in the lime juice or hot sauce, if using. Taste and add up to 1/4 teaspoon more salt. The finished sauce should be silky and pourable, about the consistency of heavy cream.
6. Adjust the consistency. If the sauce thickens too much after a minute off the heat, whisk in warm milk 1 tablespoon at a time. If it is too thin, return the pan to low heat and whisk for 1 minute, but do not let it bubble hard.
7. Serve warm. Pour the sauce into a warm serving bowl or ladle it directly over a platter of warm tortilla chips. If you need to hold it for a party, keep it over a double boiler or in a small slow cooker on the warm setting, stirring every few minutes. Always refrigerate any leftovers within 2 hours.
8. Cool leftovers promptly. Pour any leftover sauce into a shallow container and let it cool at room temperature for no more than 2 hours. Cover and refrigerate. Reheat gently with a splash of milk, whisking over low heat.

Tips for the Best Results

• Shred cheese from a block. Pre-shredded cheese often contains anti-caking powders that can make the sauce grainy, even with the cornstarch coating.
• Keep the heat at medium-low or low the entire time. High heat causes the cheese proteins to tighten and squeeze out fat, which is how sauces break.
• Warm the extra milk before adding it. Cold milk can shock the sauce and make it seize, so heat a small cup of milk in the microwave or on the stove.
• Use a whisk, not a spoon, while the cheese melts. A whisk breaks up any small clumps before they can turn grainy.
• If you want a thicker dip, let the sauce sit off the heat for 5 minutes before serving; it will thicken naturally without adding more starch.

Troubleshooting

Sauce turned grainy

The heat was too high or the cheese was added too quickly. Remove the pan from the heat, whisk in 1 to 2 tablespoons warm milk, and if needed blend it briefly with an immersion blender off the heat.

Sauce looks greasy or separated

The sauce got too hot and the fat split out. Take it off the heat, add 1 teaspoon cornstarch whisked into 2 tablespoons cold milk, and whisk vigorously until it comes back together.

Sauce is too thick and gluey

Too much liquid evaporated. Whisk in warm milk 1 tablespoon at a time over low heat until it loosens; do not add cold milk.

Sauce is too thin and watery

Add a small handful of cornstarch-coated cheese and whisk over low heat for 1 to 2 minutes, or simmer gently until it coats a spoon.

Storing and Re-Crisping

Refrigerate leftover sauce in an airtight container for up to 4 days. Cool it within 2 hours of cooking. Reheat in a saucepan over low heat, whisking constantly, and add 1 to 2 tablespoons warm milk to loosen it. If using a microwave, use 50% power in 20-second bursts and stir between each burst. Do not freeze, because dairy sauces can separate and turn grainy when thawed.

Variations to Try

• Spicy jalapeño: Cook 1 to 2 minced jalapeños in the butter for 1 minute before adding the milk, then finish with a few dashes of hot sauce.
• Smoky chipotle: Add 1/2 teaspoon smoked paprika and 1/4 teaspoon chipotle powder with the other spices.
• Green chile queso: Stir in 1/2 cup drained canned diced green chiles and 2 tablespoons finely chopped tomato after removing from heat.
• Pepper Jack: Replace the Monterey Jack with pepper Jack cheese and reduce the cumin to 1/8 teaspoon.
• Extra sharp: Use all sharp cheddar and add 1/2 teaspoon mustard powder with the spices for a tangier sauce.

Frequently Asked Questions

Can I use pre-shredded cheese?

You can, but the sauce may be slightly less smooth because pre-shredded cheese often has anti-caking agents. Toss it with cornstarch just as you would freshly grated cheese, and keep the heat very low.

Why did my sauce turn grainy?

Grainy sauce usually means the cheese got too hot or was added too fast. Use low heat, add cheese in small handfuls, and whisk constantly. If it happens, remove from heat and whisk in a splash of warm milk.

Can I make this sauce ahead of time?

Yes. Cool it within 2 hours and refrigerate for up to 4 days. Reheat gently over low heat with a little warm milk, whisking until smooth.

What kind of cheese works best?

Cheddar, Monterey Jack, Colby, and pepper Jack all melt well. Avoid very hard aged cheeses, which can become grainy, and use at least one cheese that is known for melting.

How do I keep the sauce warm for a party?

Keep it over a double boiler or in a small slow cooker on the warm setting, stirring every few minutes. Add warm milk a tablespoon at a time if it thickens.