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Taco Bell Nacho Cheese

By: Author Jenna Margot

Posted on

Taco Bell Nacho Cheese

Homemade Taco Bell Nacho Cheese (Copycat)

Hey y'all! If you crave that velvety, tangy kick you get at the drive-thru, this at-home Taco Bell Nacho Cheese delivers the same silky-smooth, dippable bliss. It’s bold, creamy, and perfect for game day spreads, movie nights, or drizzling over loaded nachos. Let's get cooking!

Prep Time: 10 minutes | Cook Time: 8–10 minutes | Total Time: 20 minutes

Yield: About 2 ½ cups (8 servings, ¼ cup each)

Why You'll Love This Taco Bell Nacho Cheese

  • Spot-on flavor: tangy, gently spicy, and ultra creamy like the fast-food favorite.
  • Foolproof texture that stays smooth thanks to evaporated milk and a touch of starch.
  • Quick 20-minute method with easy-to-find ingredients.
  • Perfect for parties, weeknight snacking, or topping tacos and loaded fries.
  • Customizable heat and thickness to match your ideal nacho cheese vibe.

Ingredients for the Sauce

  • 12 fl oz (354 ml) evaporated milk
  • 1 tablespoon (8 g) cornstarch
  • 8 oz (225 g) sharp cheddar cheese, finely shredded
  • 4 oz (113 g) American cheese (or 4 slices; chop into pieces)
  • 2 tablespoon (30 ml) pickled jalapeño brine (plus 1 tablespoon minced pickled jalapeños, optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon sweet paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground turmeric (optional, for color)
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon sugar (optional, balances tang)
  • 1–3 tablespoon milk or water, as needed to thin

How to Make Taco Bell Nacho Cheese: Step-by-Step

Step 1: Prep the cheese and spices

  1. Finely shred the cheddar so it melts quickly. Chop the American cheese into small pieces.
  2. Whisk all spices and salt together in a small bowl.

Step 2: Heat and thicken the milk

  1. In a 2-qt saucepan, whisk the cornstarch into the evaporated milk until smooth.
  2. Set over medium heat and cook, stirring, until steam rises and small bubbles form around the edges (180–190°F / 82–88°C), about 3–4 minutes.
  3. Hold at a gentle simmer for 60–90 seconds to fully activate the starch.

Step 3: Whisk in the cheeses

  1. Reduce heat to low. Add a handful of cheddar and whisk until melted and smooth; repeat until all cheddar is incorporated, 2–3 minutes.
  2. Whisk in the American cheese until the sauce is glossy and silky, about 1 minute.
  3. Stir in the pickled jalapeño brine (and minced jalapeños, if using) plus the spice blend and optional sugar. Cook on low for 1–2 minutes more, keeping the sauce below 190°F to prevent graininess.

Step 4: Finish, taste, and serve

  1. Adjust thickness with 1–3 tablespoon milk or water for that classic pourable consistency.
  2. Taste and add a pinch more salt or brine as desired. Serve hot and keep warm around 150°F (65°C).

Notes for Creamy Nacho Cheese

  • Shred your own cheddar: pre-shredded cheese has anti-caking agents that can make sauces less smooth. For more on meltability, see this overview from Serious Eats: stovetop cheese sauce technique.
  • Heat control matters: after the milk thickens, keep the burner on low; high heat can cause a gritty or broken sauce.
  • Salt last: American cheese is salty; taste before adding extra.
Taco Bell Nacho Cheese

Variations: Copycat Taco Bell Cheese Sauce

  • Velveeta-Style: Swap cheeses for 12 oz (340 g) processed cheese loaf; keep the rest the same and thin with an extra 2–4 tablespoon milk as needed.
  • Ultra-Smooth (Sodium Citrate): Simmer 1 cup (240 ml) water with 1 teaspoon (5 g) sodium citrate. Blend in 10 oz (285 g) cheddar + 2 oz (57 g) American until glossy.
  • Spicy Kick: Use pepper jack for half the cheddar, add 1–2 teaspoon chipotle in adobo, and finish with extra jalapeño brine.

Required Equipment

  • 2-qt saucepan
  • Silicone whisk
  • Heatproof spatula
  • Measuring cups and spoons
  • Box grater or food processor (shredding disc)
  • Instant-read thermometer (recommended)

Storage and Shelf Life for Nacho Cheese

Cool sauce to room temp, then refrigerate in an airtight container for up to 5 days. For best safety practices with leftovers, see the USDA guide: Leftovers and Food Safety.

  • Reheat gently in a saucepan over low heat, stirring, 3–5 minutes; thin with milk as needed. Or microwave at 50% power in 20–30 second bursts, stirring between intervals.
  • Freezer: Freeze up to 2 months. Thaw overnight in the fridge; reheat gently and blend or whisk with a splash of milk to restore smoothness.

Serving and Pairings

  • Classic: Warm tortilla chips, soft pretzels, or crunchy taquitos.
  • Tex-Mex favorites: Drizzle over tacos, burritos, quesadillas, or enchiladas.
  • Party plates: Loaded fries or tater tots, dogs, burgers, or steamed broccoli for a cheesy veg side.

Pro Tips for Fast-Food Style Nacho Cheese

  • Keep it silky: Aim for 170–180°F (77–82°C) after adding cheese; avoid boiling to prevent separation. If it starts to look grainy, pull off heat and whisk vigorously.
  • Hold like a pro: Keep warm around 150°F (65°C) in a small slow cooker on “Warm,” stirring every 15 minutes and adding splashes of milk as needed.
  • Need a refresher on smooth sauces? This practical guide from The Kitchn helps troubleshoot texture: How to Make Cheese Sauce.

Taco Bell Nacho Cheese FAQ

Can I make Taco Bell Nacho Cheese without American cheese?
Yes. Use all cheddar and add an extra ½ teaspoon cornstarch, or use 1 teaspoon sodium citrate (see Variations) for a super-smooth finish.

Why did my sauce turn grainy?
High heat or pre-shredded cheese can cause clumping. Keep temps below 190°F, use freshly grated cheese, and whisk off heat to bring it back together; a splash of milk helps.

How do I keep it smooth for a party?
Hold at 150°F in a warming dish or slow cooker on “Warm,” stir occasionally, and thin with milk to maintain that pourable, glossy consistency.