Home Canned Nacho Cheese Sauce
Say goodbye to store-bought and hello to homemade with this creamy, flavorful Home Canned Nacho Cheese Sauce. Perfectly spiced with smoked paprika, ground cumin, and a kick of pickled jalapeños, this recipe delivers a velvety texture and rich taste that's ideal for topping nachos, drizzling over veggies, or upgrading your game-day snacks. Made with sharp cheddar, cream cheese, and two types of milk, this preservable cheese sauce is pressure-canned for long-term storage, allowing you to enjoy its cheesy decadence any time. Whether you're meal-prepping or looking for a delicious DIY pantry staple, this recipe is a surefire crowd-pleaser that's easy to reheat and serve.
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Ingredients
- 4 cups (grated) Cheddar cheese, sharp
- 4 ounces Cream cheese
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3.5 cups Whole milk
- 1.5 cups Evaporated milk
- 0.5 cup Pickled jalapeños, diced
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0 as needed Water (for processing)
Directions
Step 1
1. Prepare your canning equipment by sterilizing the jars, lids, and bands. Keep your canning jars warm until ready to use.
Step 2
2. In a large saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly.
Step 3
3. Gradually whisk in the whole milk and evaporated milk, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens (about 5-7 minutes).
Step 4
4. Lower the heat and add the grated cheddar cheese and cream cheese in small batches, stirring until fully melted after each addition.
Step 5
5. Stir in the diced pickled jalapeños, smoked paprika, ground cumin, garlic powder, and salt. Adjust seasonings to taste.
Step 6
6. Once the cheese sauce is smooth and creamy, remove it from the heat.
Step 7
7. Ladle the hot cheese sauce into prepared canning jars, leaving 1-inch headspace at the top of each jar. Wipe the rims of the jars clean with a damp paper towel.
Step 8
8. Place the lids and bands on the jars, tightening the bands until fingertip-tight.
Step 9
9. Process the jars in a pressure canner at 10 PSI for 25 minutes (adjust pressure for altitude as needed). Ensure there is enough water in the canner to cover the jars by at least 2 inches.
Step 10
10. Once processing is complete, allow the pressure canner to cool naturally before removing the jars.
Step 11
11. Transfer the jars to a towel-lined surface and let them cool undisturbed for 12-24 hours. Check the seals before storing—any unsealed jars should be refrigerated and used within a week.
Step 12
12. Store sealed jars in a cool, dark place for up to 6 months. Reheat the nacho cheese sauce on the stovetop or in the microwave when ready to use.
Nutrition Facts
| Serving size | (2250.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3546.7 |
| Total Fat 261.8g | 0% |
| Saturated Fat 164.1g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 840.4mg | 0% |
| Sodium 7837.5mg | 0% |
| Total Carbohydrate 135.3g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 92.9g | |
| Protein 181.8g | 0% |
| Vitamin D 678.2IU | 0% |
| Calcium 5554.6mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 3066.1mg | 0% |
Source of Calories