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Taco Bell Nacho Cheese Sauce


  • 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. The sauce thickens as it cools.