Description
This Taco Bell Nacho Cheese Sauce copycat recipe delivers a creamy, velvety, and slightly spicy cheese dip perfect for chips, fries, tacos, and more. Quick and easy to make with just a few ingredients.
Ingredients
- 1 cup whole milk
- 1½ cups American cheese (Velveeta recommended), cubed
- 2 tablespoons pickled jalapeño juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
Instructions
- In a medium saucepan over low heat, pour in the milk and warm it until just hot but not boiling.
- Add the cubed American cheese gradually, stirring constantly until fully melted and smooth.
- Stir in the pickled jalapeño juice, cayenne pepper, garlic powder, and onion powder.
- Continue stirring for 2–3 more minutes until the sauce is silky and well combined.
- Taste and adjust seasoning with salt or more jalapeño juice as desired.
- Remove from heat and serve immediately, or keep warm over low heat.
Notes
- Store leftovers in the fridge for up to 4 days in an airtight container.
- Reheat gently on the stove or microwave with a splash of milk if thickened.
- Add minced pickled jalapeños or smoked paprika for variations.
- Use cream cheese for an extra creamy version.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
