- 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)
- Cut Velveeta into cubes and place in a medium saucepan.
- Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
- Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
- Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
- Serve hot; sauce thickens as it cools.
- Evaporated milk makes the nacho cheese sauce very smooth and silky. You can substitute fresh milk instead.
- 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.
- Cutting the Velveeta into cubes helps it to melt more quickly and evenly.
- 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.
- For thinner nacho cheese sauce, simply stir in more evaporated milk.