I can't be the only one that loves a good nacho cheese sauce. I don't mean that fancy cheese sauce that starts with a roux.... I mean that ballpark style ooey gooey goodness. This recipe righ there is just that! It's crazy simple and so damn good!
1 standard block of velveeta cheese
1 can of evaporated milk
1/4 cup pickled jalapeno brine (I like Mezzetta)
Place pot on the stove on low heat. Add in velveeta and condensed milk.
Slowly heat, stirring and scraping the bottom as to not let anything burn. Once incorporated, add in jalapeno brine.
Serve warm over chips and with whatever toppings you like!
- WATCH VIDEO RECIPE HERE
NOTES: The sauce thickens as it cools, so serve warm. If you want a runnier sauce, use more condensed milk. Regular milk can be subbed but isn't as smooth/creamy in my opinion.