This recipe makes a little over 2 cups of sauce, but if you would like to make an even bigger batch, the recipe doubles with no preparation changes. Heads up, the sauce will pop and sizzle in the microwave. In the microwave: Microwave in a microwave-safe dish, stopping to stir sauce every 10-15 seconds as needed until just heated through.On the stove: Transfer sauce to a small saucepan and reheat gently over medium-low heat, stirring frequently.It will solidify in the refrigerator but returns to its pourable state when reheated. Unlike a lot of cheese sauces, this sauce reheats pretty well (though it will get a little lumpy if reheated too hot and as it cools). And the final, most important step: drizzle your homemade nacho cheese over something delicious, and try not to eat the entire pot. Add hot sauce, salt, and cayenne, and then taste and add more if needed.ĥ. Remove the milk from heat and stir in the cheese, a handful at a time, until all the cheese has been incorporated and it has completely melted into the sauce.Ĥ. Heat evaporated milk over medium heat until milk just begins to simmer.ģ. The cornstarch will help thicken your nacho sauce and prevent it from curdling.Ģ. Toss shredded cheese and cornstarch together so your cheese gets coated and you don’t end up with any big cornstarch lumps in your sauce. When heated together with cheese and a dash or two of hot sauce, you get something pretty magical.ġ. It’s perfect for giving you extremely creamy cheese sauces without the heaviness of using half and half or heavy cream. What’s the Deal With Evaporated Milk?Įvaporated milk is just milk that’s been simmered over low heat until more than half of the water content has evaporated, so it’s extra creamy. It’s made with butter, milk, and flour, so you probably have the ingredients, and it’s GREAT.īut if you have evaporated milk in your pantry or are going shopping before making this, grab a can and give this recipe a try. If that’s the case, and you need cheese sauce NOW, no worries, go make my classic Homemade Cheese Sauce. To make it, you just need 5 minutes, AND my secret creamy cheese sauce weapon: evaporated milk.Īnd I know this might not be something you keep in your pantry. This nacho cheese sauce is sharp and creamy, just as spicy (or not) as you want it to be, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel (<–my fav).
#How to make a cheese sauce with evaporated milk movie#
Hey, friend, you ever marvel at that super creamy nacho cheese sauce you get at restaurants and movie theaters and wish you could make it at home? I have just the recipe for you. Turn off the heat when the sauce is a tad runnier than you would like, as it will continue to thicken as you plate it.This nacho cheese sauce is sharp and creamy, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel. I also subbed the customary egg noodles with whole wheat pasta and added chopped carrots to up the nutritional content (chopped hearty greens like kale will also work).īe careful when you simmer the milk so that not too much evaporates. At least if I have some evaporated milk leftover I can just chug it down. But I rarely use sour cream and when I do, I’m often left with half a container of the stuff not knowing what to do with it. I say “ish” because the standard stroganoff recipe uses sour cream.
My favourite use for this is making this hearty and creamy stroganoff-ish pasta dish, perfect for the grey and chilly days leading up to winter. Since then, I’ve been keeping a few cans of evaporated milk in the pantry so I can whip up a rich pasta sauce at a moment’s notice.
She told me that simmering evaporated milk creates a taste and consistency similar to cream, but without the extra calories and fat. One of the best cooking tricks I learned when it came to making sauces came from Olenka Bazowski, owner of Sweet Olenka’s ice cream and chocolate shop.
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