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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Recipe Information
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
- as needed Water (for processing)
Instructions
1. Prepare your canning equipment by sterilizing the jars, lids, and bands. Keep your canning jars warm until ready to use.
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.
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).
4. Lower the heat and add the grated cheddar cheese and cream cheese in small batches, stirring until fully melted after each addition.
5. Stir in the diced pickled jalapeños, smoked paprika, ground cumin, garlic powder, and salt. Adjust seasonings to taste.
6. Once the cheese sauce is smooth and creamy, remove it from the heat.
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.
8. Place the lids and bands on the jars, tightening the bands until fingertip-tight.
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.
10. Once processing is complete, allow the pressure canner to cool naturally before removing the jars.
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.
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
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 164.1 g | 820% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 7838 mg | 341% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 92.9 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 5555 mg | 427% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
