Nacho Cheese Sauce
A nacho cheese sauce made in the slow cooker from vevleeta cheese. It's velvety smooth and the perfect pair to tortilla chips.
Servings: 10
Ingredients
- 32 oz. Velveeta cheese
- 1 ½ cups milk (fat-free, 2% or whole milk, works fine!)
- 1 Tbsp. Tapatio hot sauce can use Valentino or Cholula
- ¼ tsp. chili powder
Instructions
- Cut the velveeta into cubes. Add to the slow cooker.
- Add the milk, hot sauce and chili powder.
- Cook on HIGH for 2 hours. Stirring occasionally.
- It will seem like you've added too much milk, but it will be fine once the sauce is hot and comes together.
- Serve over chips and enjoy!
Notes
- Do not use tabasco unless you LOVE tabasco, it will make the dip too vinegary.
- You can omit the hot sauce or cayenne if you want a mild cheese sauce.
- For spicer sauce, add more hot sauce or add cayenne pepper.
- You can use white velveeta (I find this at Walmart).
Nutrition
Calories: 224kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 42mg | Sodium: 1487mg | Potassium: 370mg | Fiber: 0.01g | Sugar: 9g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 566mg | Iron: 0.1mg
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