(I also have an awesome slow cooker or stove top recipe: Queso Dip and Nacho Sauce.) Since all you need is a microwave, it can be made in dorm rooms and office kitchens, too. Now you can make ballpark nachos and cheese fries at home, so it's perfect for Super Bowl and Game Day parties. It's velvety smooth but doesn't turn to rubber when it cools like Velveeta-based cheese sauces (what's in that stuff, anyway?). But, this sauce is made with real cheese-no mystery ingredients. In less than 5 minutes, you can whip up a batch of this cheesy happiness that is similar to the cheese sauce enjoyed at sports stadiums and sold in jars in grocery stores. Skip the photo tutorial - Jump straight to the recipe NUTRITIONAL INFORMATION (per 2 tablespoons): 81 calories, 5.9g fat, 3.7g sat fat, 19mg cholesterol, 155mg sodium, 64mg potassium, 2.4g carbs, 1.7g sugars, fiber 0, 4.6g protein Weight Watchers SmartPoints: 3 Inspired by Kenji's cheese sauce recipe at Set up a party buffet with this cheese sauce, tortilla chips and a variety of toppings: jalapeno slices, cilantro, chopped green onions, sliced black olives, bacon crumbles, salsa, guacamole, sour cream, browned chorizo, and chopped tomatoes. OPTIONAL STIR-INS: -can of drained Rotel (or diced tomatoes and green chiles) -diced jalapenos (fresh or pickled) -browned chorizo -chopped cilantro -chopped green onions -corn CREATE-YOUR-OWN NACHO BAR. Mix with cooked macaroni for quick macaroni and cheese. Drizzle over steamed broccoli, baked potatoes, hot dogs, tacos or nachos. USES: Serve as dip for tortilla chips, fries, or raw veggies. Add more evaporated milk if it needs thinning. MAKE AHEAD AND REHEAT: Sauce may be made a day or two ahead and reheated in the microwave, just until hot. May be kept warm in mini crockpot or fondue pot. To thin sauce more, whisk in more evaporated milk 1 or 2 tablespoons at a time, until desired consistency is achieved. NOTE: Microwave power/heat can vary, so exact cooking times can vary, as well. After 3rd minute, whisk vigorously again until any lumps dissolve into a smooth sauce if still lumpy, cook and whisk in 30 second intervals just until sauce is smooth. 3-4 minutes, stopping to whisk after 2 minutes. Microwave uncovered on high for a total of approx. (Reserve remaining milk for thinning sauce later, if needed.) Stir. Add hot sauce (optional) pour 1 cup evap. Toss together with a fork until cheese is evenly coated with dry ingredients. Add corn starch, garlic and onion powders, white pepper, and dry mustard. 1/16 teaspoon Grate cheese on large holes of box grater and add to 6-8 cup microwave safe bowl.

How to make a cheese sauce in microwave