The Best Taco Bell Nacho Cheese Recipe Copycat

I recreated a pantry friendly Taco Bell Nacho Sauce that matches the fast food version. I used Velveeta, evaporated milk, butter, chili powder and a splash of Worcestershire with minced pickled jalapenos for tang. A few staple ingredients make this quick cheesy dip you will serve with chips.

I chased that smooth Taco Bell nacho cheese forever, and I finally nailed a version that makes me stop what I’m doing to dip a spoon. I’m talking Velveeta style processed American cheese, a cup of evaporated milk, a little chili powder and a splash of Worcestershire, with minced pickled jalapenos if you want that tangy kick.

It’s got the Taco Bell Nacho Sauce vibe, like a homemade Taco Bell Queso or that Taco Bell Pinto And Cheese Recipe memory, but faster and silkier. Honest, it’s the kind of Liquid Cheese Recipes result that makes you go wow, why didn’t I try this sooner.

Why I Like this Recipe

* I love how creamy it turns out, so smooth and rich it just feels indulgent
* I like that its quick to make, doesnt take forever so I can fix cravings fast
* I enjoy the little tang that cuts the richness, gives it brightness so it never gets boring
* I like the mild heat with savory flavors, it wakes up my tastebuds without being too much

Ingredients

• American cheese: rich in fat and sodium, gives creamy melt, little real protein
• Milk: adds calcium and some protein, thins cheese, makes sauce smooth and creamy
• Butter and flour roux: builds body, adds fat and starch, makes sauce cling to chips
• Chili powder and cumin: give smoky warm spice, little calories, no fiber, big flavor lift
• Worcestershire sauce: adds umami and tang, tiny sodium boost, rounds savory flavors nicely
• Pickled jalapenos: bring acidic tang and heat, low cal, adds texture and zip
• Vinegar or lime: brightens sauce, cuts richness, adds sour note not many calories

Ingredient Quantities

• 12 oz processed American cheese (Velveeta), cut into cubes
• 1 cup evaporated milk or whole milk, use whichever you got
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon kosher salt, or to taste
• 1 teaspoon white vinegar or a squeeze of lime juice for tang
• 2 tablespoons pickled jalapenos, minced (optional, for that tangy kick)
• 1/2 teaspoon granulated sugar (optional, balances the spices)

How to Make this

1. Cube the 12 oz American cheese and measure 1 cup evaporated or whole milk, mince 2 tbsp pickled jalapenos if using, set everything by the stove.

2. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat, then sprinkle in 2 tbsp flour and whisk constantly about 1 to 2 minutes until it smells nutty but not browned.

3. Slowly pour in the milk while whisking so no lumps form, keep whisking until the mixture is smooth and starts to thicken, about 2 to 3 minutes.

4. Add 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne if you want heat, 1/2 tsp granulated sugar if using, and 1/2 tsp Worcestershire sauce, whisk to combine and let it simmer gently for about a minute to bloom the spices.

5. Turn the heat to low and add the cubed cheese a handful at a time, stirring or whisking until each addition is fully melted and the sauce is silky before adding more.

6. Stir in 1 tsp white vinegar or a squeeze of lime juice and the minced pickled jalapenos if using, taste and then add kosher salt to your liking (start with about 1/2 tsp).

7. If the sauce is too thick, thin with a splash more milk and warm through; if it gets a little grainy keep it on low and stir until smooth, dont let it boil.

8. Keep the cheese warm in a small slow cooker, over a warm double boiler, or reheat in short microwave bursts stirring between, that keeps it smooth for dipping.

9. Serve right away with tortilla chips or fries, and store leftovers in the fridge up to 3 days, reheating gently with a bit of milk to loosen before serving.

Equipment Needed

1. Medium saucepan (for the roux and melting the cheese)
2. Whisk (keeps the sauce smooth, no lumps)
3. Rubber spatula or wooden spoon (scrapes and stirs, pick your fave)
4. Measuring cup and measuring spoons (1 cup, Tbsp and tsp)
5. Chef knife and cutting board (cube the cheese, mince jalapenos)
6. Small prep bowl (hold the minced jalapenos and measured milk)
7. Slow cooker or small double boiler or microwave safe heatproof bowl (to keep the queso warm)
8. Ladle or large spoon and a serving bowl or platter for chips or fries

FAQ

The Best Taco Bell Nacho Cheese Recipe Copycat Substitutions and Variations

• Processed American cheese (Velveeta): use 12 oz shredded sharp cheddar plus 4 oz cream cheese for that same silky melt, or 12 oz Monterey Jack if you want a milder taste.
• Evaporated milk or whole milk: sub 1 cup half-and-half for richer, creamier sauce, or 1 cup unsweetened soy/almond milk if you need dairy-free (it will be a bit thinner).
• Unsalted butter + all purpose flour (roux): swap with a cornstarch slurry — mix 1 tbsp cornstarch with 2 tbsp cold water and whisk into warm milk until thickened, fast and easy if you dont wanna stand over a stove.
• Pickled jalapenos: use 2 tbsp chopped fresh jalapeno plus 1 tsp white vinegar to mimic the tang and heat, or 2 tbsp canned green chilies for a milder, less vinegary option.

Pro Tips

– Keep the heat low and add the cheese in small handfuls, stirring until each lot is completely silky before you add more. If it starts to turn grainy, take it off the heat and whisk in a tablespoon of cold milk or pulse it briefly with an immersion blender to smooth it out.

– Warm the milk a bit before you pour it into the roux and whisk constantly while you pour. Cold milk makes lumps and extra work, warm milk helps the sauce thicken faster and more evenly.

– Add the vinegar or lime only at the end and taste as you go, a little goes a long way. Same with the pickled jalapenos, they add salt and tang so cut back on kosher salt until you know how much you need.

– If you need to hold the queso for a party, stabilize it: whisk a tiny cornstarch slurry (about 1 teaspoon cornstarch mixed with a tablespoon cold milk) into the sauce while it′s warming, and keep it on a low double boiler or in a warm slow cooker, stirring now and then. Reheat gently with small splashes of milk, dont blast it with high heat.