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Smooth Cheese Sauce for Pork Rind Nachos

A stovetop cheese sauce stabilised with evaporated milk, cream cheese, and a pinch of baking soda so it melts glossy and never breaks or turns grainy.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz melty cheese cheddar, Monterey Jack, or a blend, shredded
  • 3 oz evaporated milk about 6 tbsp
  • 1 tbsp cream cheese
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground cumin optional
  • cayenne a pinch, optional

Equipment

  • Small saucepan
  • Whisk
  • Box grater

Method
 

  1. Whisk the evaporated milk, cream cheese, baking soda, and spices in a small saucepan over low heat until smooth and steaming, about 2 to 3 minutes. Do not simmer.
  2. Sprinkle in a small handful of cheese and stir until fully melted before adding the next. Keep the heat low; bubbles mean it is too hot.
  3. For thicker cling add a little more cheese; to loosen, whisk in evaporated milk a teaspoon at a time.
  4. Off the heat, taste for salt and let it sit 60 seconds to tighten before pouring over pork rinds.

Notes

Shred your own cheese: pre-shredded has anti-caking starch that melts cloudy.
Oily and pooling? Off the heat, whisk in a teaspoon of cold evaporated milk and a pinch of baking soda.
Grainy? Whisk in a teaspoon of cream cheese off the heat.