5 Minute Nacho Cheese Sauce Recipe {Video!} - Budget Bytes (2024)

FAQs

How many cans of nacho cheese for 100 people? ›

I created the shopping list below, assuming the shopping is done at a warehouse store, but regular grocery store sizes are also provided. A #10 can has 96 oz (3 quarts). If you can only find 15-oz cans of nacho cheese sauce, you'll need about 18 to 26 cans (too many!).

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

“Salts such as sodium citrate and sodium hexametaphosphate are known in the cheese industry as melting salts. Their primary purpose is to swap sodium ions for calcium ions bound to the casein proteins in cheese. In doing so, they loosen these proteins and make them water-soluble.

Usually you can buy these inexpensively but I'd plan on about 2-3 tacos per guest. If you're feeding teens, go with three! Some quantities will depend on what other side dishes you're servings as well. Tip: If you're planning this for a graduation party, consider if there are other parties going on the same day.

For Smooth, Stable Cheese Sauces, Cornstarch and Evaporated Milk Are Your Friends.

Once a cheese container is opened, the product is exposed to its surroundings where various enzymes can break down the thickness or viscosity of the cheese-based sauce. Use of utensils that have come into contact with saliva (double dipping) or any other food may accelerate the loss of viscosity of the cheese sauce.

Add a thickener while you're making it–– adding cornstarch or flour to the liquid before adding (be sure to get out any clumps) can add some stability to your sauce.

They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.

Why is nacho cheese so addictive? ›

And some even go as far to speculate that the milk protein found in cheese, called casein, may stimulate cheese cravings. During digestion, casein is broken down into casomorphins, which are thought to have an opiate-like effect.

That said, for the meltiest, creamiest queso, use some American cheese. Why? American cheese has emulsifiers added that makes sure that as it melts (or is reheated), it stays creamy and melty. You can use the slices or go to the deli counter and ask for a slab off of the big block of American cheese.

If you dealing with a 1 gal can thats 128 oz. At 3 oz servings thats about 42 servings.

Plan for about 1-2 ounces of cheese per person. As with your meat selections, have your cheese sliced thin (at a 1-2 thickness) to make layering easier. If you'd like to incorporate cheese cubes, or have guests cut their own pieces, have those sliced at an 8-10 thickness.

However, if you are serving other appetizers, or if the nachos are just a first course, plan on about 1 ounce of chips per person. What goes with nachos at a party?