Taco Bell Nacho Cheese Sauce

WANT TO SAVE THIS RECIPE?

Craving that velvety, spicy cheese dip from Taco Bell without making a drive-thru run? This homemade Taco Bell Nacho Cheese Sauce might be the answer to your snack-time prayers. It’s creamy, with just the right kick of heat, and perfect for smothering over tortilla chips, tacos, or even vegetables if you’re feeling adventurous.

This copycat version lets you bring all the bold, cheesy flavor into your own kitchen in less than 15 minutes. Whether you’re prepping for a game day crowd or a late-night indulgence, this sauce brings comfort and zing in every spoonful.

---

Preparation Phase & Tools to Use

To nail the smooth and creamy texture of Taco Bell’s iconic sauce, you only need a few essential kitchen tools:

• Saucepan: A medium-sized saucepan is ideal for evenly melting your cheese and incorporating all the ingredients without scorching.
• Whisk: Crucial for blending everything into a lump-free, velvety sauce.
• Measuring Cups & Spoons: Precision matters for achieving the right balance of spice and creaminess.
• Rubber Spatula: Perfect for scraping down the sides of your pan and ensuring no cheesy goodness goes to waste.

Using the right tools makes the difference between a grainy sauce and one that mirrors the silky consistency of the original Taco Bell version.

---

Ingredients for the Taco Bell Nacho Cheese Sauce

• Evaporated Milk: This gives the sauce a rich, creamy base that won’t curdle over heat.
• American Cheese (like Velveeta): Melts smoothly into a thick, luscious texture that forms the backbone of the sauce.
• Cheddar Cheese: Adds sharpness and depth of flavor to balance out the American cheese.
• Taco Seasoning: Brings the signature smoky, spicy taste you expect from Taco Bell.
• Pickled Jalapeño Juice: Offers that unique tang and subtle heat that kicks it up a notch.
• Butter: Helps emulsify the sauce and keeps it silky.
• Cornstarch (optional): Thickens the sauce slightly for that clingy, dip-friendly consistency.

---

How To Make the Taco Bell Nacho Cheese Sauce

Step 1: Melt the Butter

Place a medium saucepan over low heat and add the butter. Let it melt completely, ensuring it doesn’t brown.

Step 2: Add the Evaporated Milk

Pour in the evaporated milk and whisk it together with the melted butter until warm and combined.

Step 3: Melt the Cheeses

Gradually add the American cheese and cheddar cheese in batches, stirring constantly until they are fully melted and the sauce turns creamy.

Step 4: Season It Right

Add in your taco seasoning and jalapeño juice. Continue whisking to ensure everything is fully incorporated and smooth.

Step 5: Optional Thickening

If you prefer a thicker consistency, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it into the sauce. Let it simmer for 1-2 minutes until thickened.

Step 6: Serve Immediately

Remove from heat and serve hot. It’s best enjoyed fresh, poured over nachos or stored for later indulgence.

---

How to Serve and Store This Sauce

For serving, this cheese sauce is best paired with freshly fried tortilla chips or layered over a plate of nachos with seasoned beef and toppings. It also makes a stellar drizzle for burritos, loaded fries, or even breakfast scrambles.

To store, transfer any leftovers into an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk if needed to bring back its creamy texture.

Freezing is not recommended as the cheese may separate upon thawing, losing that signature smoothness.

---

Frequently Asked Questions

What kind of cheese is used in Taco Bell’s nacho cheese sauce?

Taco Bell primarily uses a processed cheese blend. This copycat version mimics that with a mix of American cheese and cheddar for both creaminess and flavor.

Can I make this sauce spicier?

Absolutely! Add more pickled jalapeño juice or stir in some hot sauce, cayenne pepper, or even chopped jalapeños.

Is there a dairy-free version of this sauce?

Yes, you can use plant-based cheeses and non-dairy evaporated milk alternatives like coconut or oat evaporated milk, though the flavor and texture may vary.

How do I keep the sauce smooth when reheating?

Low and slow is the key. Reheat over low heat and stir constantly. Add a splash of milk to restore creaminess if it thickens too much.

Can I use fresh jalapeños instead of pickled?

Fresh jalapeños can be used, but they’ll alter the tangy flavor. You might want to add a dash of vinegar or lime juice for balance.

What’s the best way to keep it warm for a party?

A small slow cooker or fondue pot works perfectly to keep the sauce warm and melty during gatherings.

---

Want More Dip and Sauce Ideas?

You might also like the Creamy Crockpot Mac and Cheese for a comforting, slow-cooked classic with a rich cheddar profile. Or explore something spicy with the Buffalo Chicken Lasagna Recipe, where heat and cream meet pasta layers.

If you’re into game-day flavors, try the hearty Wendy’s Chili Recipe for a chunky, robust companion to nachos. Craving a lighter but tangy dip alternative? The Italian Grinder Salad brings crunch, zest, and a creamy finish to the table.

For more crave-worthy sauces, snacks, and weeknight hits, check out my daily boards at LadyPlate on Pinterest.

---

Pin and Tell Me How Yours Turned Out

You can save this to your snack or party boards for your next gathering. Just click the Pin button.

If you try it, I’d love to hear how it turned out. Did you go extra spicy? Add a twist of lime? Leave a comment below. I’m always excited to see your creations!

---

Print

WANT TO SAVE THIS RECIPE?