INGREDIENTS

• 16 ounces Velveeta cheese
• 1/4 teaspoon cayenne pepper
• 1/2 cup evaporated milk
• 5 tablespoons pickled jalapeno juice (brine from a can of pickled jalapenos)

INSTRUCTIONS

1. Cut Velveeta into cubes and place in a medium saucepan.
2. Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
3. Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
4. Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
5. Serve hot; sauce thickens as it cools.

DONNA’S NOTES

1. Evaporated milk makes the nacho cheese sauce very smooth and silky. You can substitute fresh milk instead.
2. Store in an airtight container in the refrigerator for up to 7 days. Reheat over low heat on the stovetop, adding additional evaporated milk, 1-2 tablespoons at a time, stirring until desired consistency is reached.
3. Cutting the Velveeta into cubes helps it to melt more quickly and evenly.
4. Stir constantly and be sure to scrape the bottom of the pan with a silicone spatula to prevent scorching. The milk/cheese scorches easily if overheated. Keep the heat on low or medium-low to prevent scorching.
5. For thinner nacho cheese sauce, simply stir in more evaporated milk.