Alright, You Want That Taco Bell Nacho Cheese? Here’s My Take
So, you know that cheesy gooey mess Taco Bell slaps on their nachos? I got obsessed with it while binge-watching reality TV with my cousin (we could finish a whole bag of chips and a tub without blinking). Anyway, at some point I got tired of throwing cash at the drive-thru just for the cheese, so I started trying to whip it up at home. My first try? Let’s just say the dog wouldn’t even look at it. But a few YouTube rabbit holes, some kitchen disasters, and okay, like six pounds of cheese later, here it is—my un-fancy, straight-up-good copycat of Taco Bell’s nacho cheese.
Why I Keep Making This Cheese Sauce
I make this when my friends are over because honestly, everyone acts like it’s a magic trick (I promise it’s dead simple). My family goes proper bonkers for it, even the ones who pretend they “don’t eat junk food.” And on movie night? I swear, nobody cares about the plot once the cheese comes out. I used to struggle with grainy sauce until I realized… patience and fake cheese works wonders. (But that’s a tale for later!)
What You’ll Need (or What I Actually Use)
- 2 cups shredded processed mild cheddar (like Velveeta—go ahead and judge me, but it’s the secret sauce. Sometimes I swap in store-brand “cheese product”; works fine)
- 1/2 cup whole milk (oat milk in a pinch, but it’s… different, not terrible though)
- 1 tablespoon unsalted butter (my gran always used salted, honestly, doesn’t make a huge difference)
- 1 tablespoon all-purpose flour (sometimes I skip this if I’m feeling lazy, but expect a runnier sauce)
- 3 tablespoons pickled jalapeño juice (I tried once with fresh lime—wasn’t the same, but hey, go wild)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika (I usually just use regular if that’s what I’ve got)
- Salt & pepper to taste
- Optional: dash of hot sauce, pinch of cumin, or… whatever the spirit calls for
Now, How the Heck Do You Make It?
- Melt Butter & Flour: Pop a medium saucepan on medium heat, throw in your butter, melt it till bubbly (but not browned). Sprinkle in the flour, whisk for a minute till it kind of looks like glue. If it clumps, don’t freak out—it sorts itself out.
- Add the Milk: Pour in the milk, whisking for dear life. It’ll look thin for a bit, then start to thicken up; this is usually where I sneak a taste, which never tells me much but it’s tradition.
- Cheese Time: Turn the heat down low, add the shredded cheese (in handfuls, not all at once or you’ll get a lumpy oddball mess). Stir after every handful, watch it get smooth and glossy. Some days it looks… weird halfway through? Keep going. Every time it gets there eventually.
- Seasoning Station: Toss in the jalapeño juice (sounds odd, I know, but it’s RIGHT), along with garlic, onion powder, paprika, and any extras you fancy. Stir, taste, and tweak.
- Final Stretch: Let it bubble gently for another minute or two. Turn off the heat, give it a last whisk. If it’s too thick? Little splash of milk. Too thin? More cheese (if you have any left… I usually don’t).
Things I Learned (Sometimes the Hard Way)
- Don’t turn the heat up to rush it. I do this almost every time, and end up with rubbery cheese. Slow and steady’s where it’s at (unlike my patience).
- If it looks oily on top, a good whisk (or honestly a fork scramble) brings it back together. Don’t panic.
- I once accidentally spilled in WAY too much jalapeño juice. Actually, kind of great, but spicy. Kids weren’t fans.
“What if I Want to Mix It Up?” (Experiments & Casual Disasters)
- Once I chucked in a handful of shredded rotisserie chicken—tasted like gas station nachos (but in a good way?).
- Used pepper jack cheese instead for extra kick. Honestly, might be my favorite, but doesn’t taste like Taco Bell anymore.
- Tried making it vegan one night. Used store-bought vegan cheese, oat milk, vegan butter—honestly, the flavor was okay but… the texture wasn’t right. Still, if you’re vegan, it’s definitely doable, just temper your expectations a bit.
- Extra smoked paprika makes it taste oddly barbecue-y—I kinda dig it.
Do I Need Fancy Equipment? Not Really
I use a regular old saucepan and my trusty whisk (which, funnily, is bent from the time I tried to mash potatoes with it). No whisk? Use a fork, or in a pinch, a wooden spoon. Microwave works if you don’t want to wash dishes—you’ll just want to stir every 30 seconds. If you’re curious about classic kitchen gear, Serious Eats has a handy guide here, but honestly, don’t overthink it.
Storing Leftovers (If There Are Any… Good Luck)
Fridge is fine for 2-3 days. I just plop it in a jar or covered bowl. Reheat gently (microwave, low on the stove, whatever). But, honestly, in my house it never lasts more than a day, unless I actively hide it at the very back under some questionable lettuce.
How I Like to Serve It (And Yep, It’s Flexible)
We do classic tortilla chips, obviously, but sometimes I drizzle it over steamed broccoli to feel less guilty (it’s still mostly cheese, but hey). My nephew dips chicken nuggets in it. Nacho cheese fries? Next-level snack. Or my favorite: make a “walking taco” by pouring it right in a bag of chips—messy but fun. Sometimes I serve with homemade guac for a real party.
What I’d Tell Past Me (Or You!): Pro Tips
- Don’t rush melting the cheese. I once cranked the burner to hurry and ended up with a sauce that could glue bricks together.
- If using fresh cheese, it’ll be grainier, so processed is your friend here. Took me FOREVER to accept that.
- If your sauce breaks (looks weirdly split), whisk in a tablespoon of cold milk till it comes together again.
You’ve Got Questions? Here’s What I Get Asked All the Time
- Is this really how Taco Bell does it? Eh, probably close enough for home. They’ve got magic dust or something, but this is real good.
- Can I use real cheese instead of processed? Sure, do what you want—I find it gets a bit gritty, but flavor’s great.
- How do you keep it warm? I pop it in one of those mini slow cookers if it’s party time. Or just keep it on the stove on low, but stir now and then.
- What if I don’t have jalapeño juice? Squeeze in half a lime. Or skip it. Maybe add a splash of pickle juice? (Hey, who am I to judge.)
- How spicy is it? If you stick to the recipe, it’s mild. Add more hot sauce or chili powder if that’s your vibe.
That’s about it, I think. Hope you give this Taco Bell Nacho Cheese Recipe Copycat a whirl! If you come up with a wild variation, let me know—unless it involves durian. I’m still recovering form the last time I tried something truly out there. And if you want a deep dive into making perfect sauces, this Cook’s Illustrated cheese sauce tutorial is worth a look—didn’t agree with all of it but learned a few helpful bits.
Ingredients
- 1 cup evaporated milk
- 8 oz sharp cheddar cheese, shredded
- 2 tablespoons American cheese, cubed
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
Instructions
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1In a small saucepan over medium heat, melt the butter until it begins to bubble.
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2Whisk the cornstarch into the butter until fully dissolved and slightly thickened.
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3Pour in the evaporated milk and whisk to combine. Heat the mixture until just steaming, but not boiling.
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4Add shredded cheddar cheese and American cheese in small batches, whisking continuously until melted and the sauce is smooth.
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5Season with salt, hot sauce, and cayenne pepper. Stir to combine and adjust seasonings to taste.
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6Serve warm as a dip for tortilla chips or drizzle over tacos and nachos.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190 caloriescal
Protein:
9gg
Fat:
14gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
7gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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