The Best Queso Recipe (Cheese Sauce)

The BEST Queso (Cheese Sauce) Recipe

This simple queso recipe is The Best Queso Recipe (Cheese Sauce) I’ve ever made!

Cheese sauce makes or breaks any nacho recipe. The Best Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip
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BEST Queso Recipe

You say party, I say nachos.

Party! Nachos! Party! Nachos!

Sorry… When we get to the end of football season, everything tends to come out in chant format.

What I meant to say, was that it would be a shame to have a Super Bowl party and forget the spicy cheese sauce.


You’ve probably tried the 2-ingredient version with one unnamed block of highly processed cheese product and one can of tomatoes and chiles.

I’m not knocking either of these products, or the queso they make.

I’m just saying… You can do better.

Cheese sauce makes or breaks any nacho recipe. The Best homemade Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip

This my friends, is The Best Queso Recipe I’ve ever made.

Start with fresh onions, garlic and jalapeños, sautéed until soft, then add creamy half & half, smoky chipotle peppers, and three fabulous cheeses, including smoked cheddar to add a huge punch of flavor.

This is the best queso recipe, perfect for nachos, burritos, and all your dipping needs!

Best Queso (Cheese Sauce) Recipe

The reason so many people stick with said processed 2-ingredient cheese sauce is that it’s nice and smooth.

However, if you know how to thicken your queso recipe and use quality cheeses (without fillers) you can create the best cheese sauces you’ve ever tried.

How to make queso cheese sauce. The Best Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip

How to Thicken your Queso Sauce

The best way to thicken your homemade queso is to use cornstarch as the thickening agent instead of flour. It can be tricky to know when to choose cornstarch and when to choose flour. But the general rule of thumb is that if you plan to cook something a long time, use flour, and if you need your thickening agent to act quickly, use cornstarch.

Flour produces a much better flavor over time, but must be cooked quite a bit to ensure your recipe is smooth, not gritty.

Queso sauce makes or breaks any nacho recipe. The Best Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip

Tips for this Homemade Queso recipe

  • In this queso recipe, there are so many bold ingredients to add flavor, so we don’t need to rely on the flour to build flavor. Cornstarch is the answer for a very smooth creamy consistency.
  • It’s also important to mention that block cheese, shredded at home, produces a much better texture than pre-shredded cheese covered in additives to ward off clumping.
  • Once you’ve scalded the half & half (also important for texture) keep the heat down and be patient as you slowly stir in the fresh shredded cheese.

You’ll be amazed by how rich, creamy, and zesty this smoky homemade queso sauce is.

Cheese sauce makes or breaks any nacho recipe. The Best Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip

Watch the Video & Check the recipe card for instructions on how to make the best queso recipe!

Cheese sauce makes or breaks any nacho recipe. The Best Queso recipe is easy and flavorful, with sharp and smoky notes. Start dipping those tortilla chips! #ASpicyPerspective #queso #cheese #dip

Pour The Best Queso recipe over tortilla chips, fries, broccoli, burgers, yourself...

Just kidding, let’s stick to food!

Pour it over all things food, and enter cheese-lover’s heaven.

Looking for more cheesy recipes? Try some of your favorites:


The Best Queso (Cheese Sauce) Recipe
4.96 from 24 votes

The Best Queso (Cheese Sauce)

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Cheese sauce makes or breaks any nacho recipe. The Best Queso (Cheese Sauce) recipe is easy and flavorful, with sharp and smoky notes.
Servings: 8 Servings
Nutrition Facts
The Best Queso (Cheese Sauce)
Amount Per Serving (0.5 cup)
Calories 300 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 80mg 27%
Sodium 418mg 17%
Potassium 137mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 13g 26%
Vitamin A 18.1%
Vitamin C 4.1%
Calcium 37%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.


  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1-2 jalapeños, seeded and diced
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 1/2 cups half & half or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounce  cream cheese, cut into cubes and softened
  • 2 teaspoon yellow mustard
  • 8 ounce  smoked cheddar cheese, shredded
  • 4 ounce  sharp cheddar cheese, shredded


  1. Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  2. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk) then lower the temperature to medium-low. Then stir in the cream cheese and mustard.
  3. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Recipe Video

Recipe Notes

NOTE: If you don't like smoky flavor, use all sharp cheddar.

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142 comments on “The Best Queso Recipe (Cheese Sauce)

  1. Kevin @ Closet Cookingposted January 27, 2014 at 7:12 am Reply

    That cheese sauce looks so good!

  2. Jenny Flakeposted January 27, 2014 at 7:12 am Reply

    Who doesn’t love queso?!! Yours looks perfect! Bring on the game day eats!

  3. Jeanette | Jeanette's Healthy Livingposted January 27, 2014 at 7:29 am Reply

    Love the smoked cheese in your queso Sommer – sounds fabulous!

  4. Brianne Collierposted January 27, 2014 at 7:39 am Reply

    You’re killing my diet… I will spend my cheat day with Srachia pretzels and this queso!!!

    • Sommerposted January 27, 2014 at 3:27 pm Reply

      Sorry… ;)

  5. Karlyposted January 27, 2014 at 7:49 am Reply

    Oh, I HAVE to try this! I’ve never thought of cornstarch for a cheese sauce before. Brilliant! Do you use it for mac and cheese or do you stick with flour for that?

    • Sommerposted January 27, 2014 at 3:26 pm Reply

      Karly, YES, I’ve make it both ways, but using cornstarch in Mac and Cheese helps it to stays saucy, instead of firming up.

  6. Maggie @ Mama Maggie's Kitchenposted January 27, 2014 at 8:20 am Reply

    Ahhhh! You’re killing me with this picture. Love cheese. Then again, who doesn’t?!! :)

  7. Erin | The Law Student's Wifeposted January 27, 2014 at 8:28 am Reply

    Yes yes yes! Three cheers for real cheese! Love the cornstarch idea too. GENIUS.

  8. Tieghanposted January 27, 2014 at 8:35 am Reply

    Who on earth could not love this?? Oh my gosh, it looks simply incredible!

  9. RavieNomNomsposted January 27, 2014 at 8:39 am Reply

    Cheese sauce is so good but is totally the devil. I cannot stop eating it! haha

    • Sommerposted January 27, 2014 at 3:25 pm Reply

      Ha! That’s why you need to make it when lots of people are coming over. :)

  10. Julie @ Table for Twoposted January 27, 2014 at 8:52 am Reply

    Oh this sauce looks luscious!!

  11. Mariaposted January 27, 2014 at 8:56 am Reply

    Great game day food!

  12. Heather Christoposted January 27, 2014 at 9:07 am Reply

    who can argue with spicy liquid cheese!? looks delicious Sommer!

  13. Lauren @ Climbing Grier Mountainposted January 27, 2014 at 9:24 am Reply

    Well, this just made my Monday more tolerable!! Bring on the cheese, yo!

  14. Russell at chasingdelicious.composted January 27, 2014 at 10:27 am Reply

    I feel it is my duty as a Texan to test this recipe over and over and over. Yum!

    • Sommerposted January 27, 2014 at 3:24 pm Reply

      Russell, I’ve spent a fair amount of time in Texas. (Grew up in OK.) I think you will approve!

  15. Melanie @ Carmel Momentsposted January 27, 2014 at 9:32 am Reply

    My 11 year old would inhale this stuff. It combines his favorites cheese and hot. Can’t wait to make it! Pinning.

  16. Carolynposted January 27, 2014 at 9:58 am Reply

    You don’t have to sell me! I love all the smoky flavours you have here.

  17. Stephanieposted January 27, 2014 at 11:12 am Reply

    This looks ridiculously delicious! I absolutely adore queso!

  18. Juliaposted January 27, 2014 at 11:13 am Reply

    Oh how I love this dip!! It is my weakness..

  19. Becca @ Amuse Your Boucheposted January 27, 2014 at 12:00 pm Reply

    Oh lordy. This looks Vegan January is just killing me! Come Saturday I will DIVE into this :D

    • Sommerposted January 27, 2014 at 3:23 pm Reply

      I hear ya! We’ve had cleaning eating month as well, but there was a moment or two when molten cheese snuck it’s way into the house. Not sure how that happened. ;)

  20. Gabyposted January 27, 2014 at 1:24 pm Reply

    This looks so amazing!! Wish I had some right now!

  21. Miss @ Miss in the Kitchenposted January 27, 2014 at 1:25 pm Reply

    I love smoked cheese and I believe that this is the best queso!

  22. Gwen @SimplyHealthyFamilyposted January 27, 2014 at 2:45 pm Reply

    Home made is always better! This will be a fun treat to nibble on this weekend.

  23. Amy Cardinalposted January 27, 2014 at 6:34 pm Reply

    My husband LOVES queso but I refuse to buy that unnamed processed cheese block! Is there anyway that you could do this in a crock pot?

    • Sommerposted January 27, 2014 at 7:37 pm Reply

      Well, you need to saute the veggies and scald the half & half first, but then you might be able to dump it all into the crockpot and stir it up later. But I haven’t tried this, so I can’t be certain.

  24. Brian @ A Thought For Foodposted January 27, 2014 at 8:53 pm Reply

    OH THE TORTURE! Seriously, queso is such a magically delicious thing and I can’t get enough of it (especially after our trip to Austin). Looks awesome!

  25. Kasha @ The FarmGirl Cooksposted January 27, 2014 at 9:15 pm Reply

    Looking at these photos is making me very snacky!

    I can’t wait to find some decent jalapenos. This one is a sure thing!

    Thanks :)

  26. Kristenposted January 27, 2014 at 9:58 pm Reply

    This looks like the perfect cheese sauce… love how creamy it is!

  27. Sylvie @ Gourmande in the Kitchenposted January 27, 2014 at 10:25 pm Reply

    Yay for queso without that processed cheese in it!

  28. Stephanie @ Eat. Drink. Love.posted January 27, 2014 at 10:25 pm Reply

    Ohhhhh yes! I need this STAT!

  29. Christine @ Cooking with Cakesposted January 28, 2014 at 9:25 am Reply

    love the tip on whether to use corn starch or flour as a thickening agent – I always get confused abt which is best!! this dip looks awesome Sommer!

  30. Lori @ RecipeGirlposted January 28, 2014 at 6:01 pm Reply

    Whoa- LOVE!

  31. vanillasugarblogposted January 28, 2014 at 6:19 pm Reply

    best nacho sauce I can drink!
    lol, kidding, but you know I would…

  32. Matthew Horbund - mmwineposted January 28, 2014 at 7:09 pm Reply

    We do Mexico day now-and-then. I wish I could say I’d pair a wine with this, but it’s screaming MARGARITA!


  33. Trevor aka The Burger Nerdposted January 28, 2014 at 11:53 pm Reply

    That looks frickin awesome! Seems like perfect timing stumbling upon this recipe…Superbowl is right around the corner and this would be a perfect snack for game day. Thanks for sharing it.

  34. marlaposted January 29, 2014 at 7:54 am Reply

    I can see this could very well be the best!

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  36. Nicholeposted January 29, 2014 at 10:02 am Reply

    This could be a dumb question, but what are you meaning when you use “California” half n half, cream cheese, and smoked cheeses? I see you have evaporated milk in parentheses next to the cream, would you use that in place of the cream if you don’t have the “California” cream? I am so excited to make this, been on the hunt for a good queso for a long time, and want to make sure I use the right ingredients!

    • Sommerposted January 29, 2014 at 7:56 pm Reply

      Hi Nichole, not a dumb question. I like to support the CA dairy farmers because they have such high standards for their dairy products. Use whatever brand of half & half you like. :)

  37. foxyveeposted January 29, 2014 at 10:12 am Reply

    I was directed to your site from the Recipe girl blog – I am adding you to my favorites!

    My kids are going to love this beef and cheese nachos for the weekend!

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  39. Nancy Longposted January 29, 2014 at 9:32 pm Reply

    thanks for your answer to Nichole – I was wondering about California cream cheese myself and googled it. Their answer was ‘cocaine’!

  40. rachelposted January 30, 2014 at 4:06 pm Reply

    oh my word, Sommer! That looks and sounds amazing! I may whip some of this up for the Big game this weekend to go with our fajitas! That bowl is darling, love it!

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  43. Ilona @ Ilona's Passionposted February 1, 2014 at 7:20 pm Reply

    Delicious sauce

  44. Shainaposted February 2, 2014 at 9:53 am Reply

    This sounds just perfect. I’ve been in need of a good queso that doesn’t used processed cheese food. My kids will be thrilled!

  45. Leslie Schlaefliposted February 2, 2014 at 12:36 pm Reply

    Confused by the 2 tsp yellow mustard. Are you referring to the spice or mustard you get out of the fridge? When do you add it as I don’t see it in the directions?

    • Leslie Schlaefliposted February 2, 2014 at 12:38 pm Reply

      My bad. I see it in the directions now.

  46. lauraposted February 2, 2014 at 12:58 pm Reply

    this looks fantastic!!! I’m also on the lookout for a great queso recipe, but after I find/make one, it’s always gets chunky and lumpy and nasty within a few minutes. So I also revert back to the jar, or that overly processed block of yellow cheese-wannabe.

    I’m definitely going to try this one! Thank you for sharing.

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  49. Nutmeg Nannyposted February 4, 2014 at 3:27 pm Reply

    I adore this :) always ready to try a new cheese recipe!

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  52. Amy Walkerposted February 7, 2014 at 1:19 pm Reply

    Wow, I am so making this for my hubby!!! It’s been pinned to my pinterest!

    I made queso the other night and I kept thinking there has got to be an alternative to just velveta, sour cream and rotel??? Thank you!

    I just started following you, pretty please follow me as I just got started on my blog and need some love!!

    On bloglovin I am here!

    Much love,
    Amy Walker

  53. Veronicaposted March 26, 2014 at 4:55 pm Reply

    Awesome recipe!

    How does this store for leftovers? Can I keep it in the freezer/fridge then reheat on the stovetop?


  54. Michaelposted April 28, 2014 at 3:06 pm Reply

    Is this great for dipping? Want to leave it out for a party for guests to grab some to dip with…

  55. Ambikaposted May 4, 2014 at 11:28 pm Reply

    That sauce looks stunning! I am craving for a huge bowl of that sauce and a huge pack of chips right now!

  56. Vicki Gilsingerposted May 25, 2014 at 11:20 am Reply

    having a hard time finding smoked cheddar will it be okay with regular cheddar?

    • Sommerposted May 25, 2014 at 7:48 pm Reply

      Hi Vicki, Yes! You could also add a little cumin or smoked paprika to get a bit of that smoky flavor.

  57. Sarahposted June 9, 2014 at 12:53 pm Reply

    I’m looking for a sauce like the Nacho Cheese sauce you’d get in the big can at Costco. Is this recipe similar in texture and taste? Thanks in advance!

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  59. Ameryposted June 28, 2014 at 9:27 pm Reply

    I’ve made this queso several times and its now my go-to for our nacho nights and prices. Love love love this!!!

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  61. Kellieposted August 4, 2014 at 3:44 pm Reply

    This sounds so yummy! Can it be made ahead and reheated before serving?

  62. Sarahposted August 12, 2014 at 5:06 pm Reply

    Could this be made a day in advance and reheated? It looks delicious!

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  64. Janice Rooneyposted September 28, 2014 at 3:45 pm Reply

    And now it’s the best sauce that I make, too! It wasn’t spicy enough for us uringthe first go around, but today I left seeds and veins in one of the jalapenos and it’s just what we needed! Thank you!

  65. Penny & Chrisposted October 11, 2014 at 12:48 pm Reply

    This was by far one of the most delicious recipes for queso I have had in a long time. Combining the shredded cheeses along with the cream cheese rather than the processed block of who knows what….was a pleasant surprise and the smokiness was delightful. We enhanced the already delicious recipe by adding ground brisket/sirloin tips. Yummy Yummy yummy!!!!! Thanks for the recipe.

  66. laurenposted November 4, 2014 at 10:29 pm Reply

    how long will this keep for? can i freeze it?

    (i just made this for irish nachos and they were amazing!!!)

    • Sommerposted November 5, 2014 at 6:37 am Reply

      Hey Lauren, It will keep for up to a couple weeks, well wrapped in the fridge. I wouldn’t try to freeze it though. It changes the texture of cheese.

  67. Theresaswissposted November 12, 2014 at 6:31 am Reply

    Hi, I live in Switzerland and I’ve been craving queso since the last time I left america! So of course I was super excited to find your recipe but I do have a few problems. Since the swiss have they’re own good cheese they seem to think nobody wants cheddar. Luckily I found a store which sells one kind of cheddar. I have no clue what kind it is. I also found something called “sandwich cheese” it’s cut in slices and probably for burgers or stuff like that, it doesn’t actually look or taste like real cheese but that’s what I think about most the cheeses I ate over there (sorry missouri). What would you say? Can I use them to make a cheese dip? Or do you happen to know a cheese that I can use and that I can buy over here? Maybe Gouda?
    Thanks for the recipe again, I hope I’ll be able to make it!

  68. Paulaposted November 12, 2014 at 8:25 am Reply

    Sounds great – but I think it would be even better if WISCONSIN cheeses were used instead…just saying! haha! Thanks for the recipe. I will surely be making this. And Go Packers!

  69. Keriposted November 12, 2014 at 6:15 pm Reply

    how much cheese sauce does this recipe make (in cups)? i see it says 6-8 servings but not sure what a serving size is? i am making it for a crowd so want to double it enough to feed everyone!

    • Sommerposted November 13, 2014 at 3:42 pm Reply

      Hi Keri, I makes just a little less than 3 cups. Hope that helps!!

  70. Kanmaniposted November 25, 2014 at 9:47 pm Reply

    Oh my goodness! Very delicious recipe :)

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  72. Sitaposted December 16, 2014 at 4:10 am Reply


    This sounds really yummy i’d liek to make it. I’m not from the States so don’t really know what is meant by “half and half” is that cream? What could I use that they sell in Europe?


    • Sommerposted December 16, 2014 at 6:54 am Reply

      Hi Sita, It’s sold here as half cream and half whole milk. So you can use equal parts of both. :)

  73. Stacy Tposted December 23, 2014 at 10:46 am Reply

    This looks amazing! I’m assuming it would be good over enchiladas too?

  74. Patposted January 4, 2015 at 4:02 pm Reply

    This sauce is so delicious! I didn’t have smoked cheese but wanted that smoky flavour so I added some smoked paprika when I added the mustard. Wow! What a delicious flavour! Also, the next day, I added shredded chicken with the leftover sauce and served it on toasted english muffins. Thank you so much for this delicious recipe.

    • Sommerposted January 7, 2015 at 5:37 pm Reply

      So glad you liked it Pat!! :)

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  76. Binishposted January 16, 2015 at 12:17 am Reply

    Looks so good! I am having company over Sunday night but have plans during the day. Is it possible to make this in advance and just reheat it in the microwave?

  77. Melissa. Nposted January 21, 2015 at 2:20 pm Reply

    Hello all! This sauce looks amazing and I will definitely be making it for Super bowl Sunday. I also like that this recipe is a lot easier than other homemade Ve/$&&[email protected] recipes. I do have a question though… If I am making this to be the cheese over nachos how long will it hold? I guess what I am saying is will the sauce gelatnize while it is sitting on the nachos? I am hoping that it keeps its smoothness while on the nachos… I ask this because while at a holiday party I took home some Mac and cheese and the cheese was a cheese sauce and it definitely took on the shape of the bowl. It looked like an old school jello mold but made out of cheese I think it was made with some processed cheese sauce and I was horrified! Hope to hear from anyone! Have a good day y’all.!

    • Sommerposted January 22, 2015 at 8:41 am Reply

      Hey Melissa! It does firm up as it cools. Not to a hard state, but it’s definitely better warm. My suggestion would be to keep it warming in a crockpot and let your guests add their own cheese sauce when they are ready to eat.

  78. Ashleyposted January 23, 2015 at 6:39 pm Reply

    I’m making this for Super Bowl this year! It looks amazing! I googled California cream cheese to see what the difference was from regular cream cheese and the Urban dictionary’s definition isn’t something I’d want in my cheese sauce or ever for that matter and it makes me regret looking it up on my work pc. ;)

    • Sommerposted January 25, 2015 at 9:50 pm Reply

      Hi Ashley! “California Cream Cheese” is just cream cheese made and California. Feel free to buy whatever brand of cream cheese you like! :)

      • Ashleyposted January 28, 2015 at 6:42 pm

        Thank you so much for the tip!!

  79. Nateposted January 26, 2015 at 6:11 pm Reply

    Looking to make this the center piece of my nacho buffet for my annual Super Bowl party this upcoming weekend and had a question regarding the Chipotle chilies with the Adobo sauce. Should I rinse off the peppers before dicing, or should I throw in some of the adobo sauce?

    • Sommerposted January 28, 2015 at 7:27 am Reply

      Hi Nate! You don’t need to rinse them. Just scoop out the peppers and chop away. Happy Cooking! :)

      • Nateposted January 28, 2015 at 4:35 pm

        Excellent & thanks!

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  81. Monicaposted April 5, 2015 at 12:20 am Reply

    Stumbled across your recipe today, and made it as the cheese for a big plate of nachos. It’s was delicious!! Perfectly Spicy and  so full of flavor. Everyone commented that the cheese sauce was especially good. Thank you!

  82. Alineposted May 7, 2015 at 3:17 pm Reply

    Grandes recetas!
    Me gustaría presentar un sitio que vende moldes de queso:

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  86. Paul S Dobiszposted July 16, 2015 at 10:58 am Reply

    This dip is great, however is tastes even better if left in frig over night to let all the ingredients blend together

  87. Emily V.posted August 13, 2015 at 9:51 pm Reply

    Just made this sauce for nachos tonight. So good!!! This one is going in my arsenal!!!

  88. Justinposted September 20, 2015 at 1:47 pm Reply

    Made your queso dip for a housewarming party last night and it was a HUGE hit!! Thanks for the recipe!! :D

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  90. Morganposted December 29, 2015 at 9:02 pm Reply

    I made my own version of this because I was missing a few ingredients and had others that I could substitute in. It turned out delicious! I ended up using flour instead of cornstarch because we like our queso extra thick.

  91. Nicoleposted January 25, 2016 at 2:11 pm Reply

    This looks so great! I’ve never seen cream cheese in a queso recipe, does the queso have a cream cheese flavor at all or does it just add a smoother consistency?

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  95. James L.posted May 3, 2016 at 6:48 pm Reply

    I have been searching for a really good cheese sauce for my nachos and now it has ended. I made it once as is and it was awesome. Tonight I thought I try something different. I made the sauce but then added some taco beef to it. Then filled some scoops and topped with a little salsa. It turned out delicious. Thanks again for the recipe 

  96. Janet Lposted May 5, 2016 at 7:15 pm Reply

    So many people said “looks like a wonderful recipe”.  I have made it and after trying a few queso recipes this is the one I go back to.  Many variations to it, such as adding black beans, or taco meat, but since the basic recipe is a great one, it is all good! Thanks for a great recipe!

  97. Krystineposted June 3, 2016 at 10:57 pm Reply

    So good. I made this almost every single football Sunday this last fall. It’s also a phenomenal mac and cheese sauce.

  98. M3TALH3ADposted September 6, 2016 at 1:03 pm Reply

    A HUGE hit! Can easily adjust the spiciness of the recipe which is nice if needed for a crowd that isn’t down for really hot stuff. Originally it was my brother in law that started making this, and being a lover of cheese dips, I instantly fell in love. Recipe was passed onto me and now this will be a snack staple in my house for the masses :)

    A handy note: I buy the smoked and sharp cheeses at Costco – WAAAAY cheaper to buy here than the local grocery store!

    Thank you SO much for this recipe!

  99. Margaretposted September 8, 2016 at 2:20 pm Reply

    Do we use dry mustard or prepared? Thanks for posting this recipe. It looks delectable!

    • Sommerposted September 9, 2016 at 10:27 pm Reply

      Hi Margaret,

      It adds flavor, but is not necessary. :)

      • Margaretposted September 10, 2016 at 8:18 pm

        I am wondering which one– mustard in the form of dry powder found in the spice section, or the prepared mustard we use as a condiment. Thanks.

  100. Jenneposted November 3, 2016 at 7:29 pm Reply

    I am very excited to try your Best Queso Cheese Sauce. Can I make it in a crock pot?

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  102. Joannaposted January 31, 2017 at 9:27 pm Reply

    Do you recommend half and half over the evaporated milk? Have you made it both ways?

    • Sommerposted February 9, 2017 at 9:52 pm Reply

      Hi Joanna,

      Yes, I prefer half & half. But if you go with evaporated milk, let me know what you think!

  103. Amandaposted February 5, 2017 at 11:16 am Reply

    Thank you so much for this. I wanted traditional Rex-mex without the gross processed cheese and fillers. I really appreciate it! Yum! 

  104. Kerriposted March 18, 2017 at 5:03 pm Reply

    This truly is the best queso ever. I’ve made it a dozen times. We love it over baked potatoes with broccoli.  Anyone I share this with leaves with a link to the recipe. Normally I adapt recipes to my own taste but this one is perfect the way it is. 

  105. Lauranneposted April 8, 2017 at 7:51 pm Reply

    This is delicious, just made it tonight for our nachos. Thank you! Ps…it is perfect!

  106. Pingback: 20 Queso Recipes You'll Crave Long After Cinco de Mayo - Is This Really My Life | Is This Really My Life

  107. Mikeposted May 21, 2017 at 1:50 am Reply

    Oh wow, what a beautiful recipe. This is exactly what I was looking for, and I’m so happy you explained stuff like the corn starch. For me cooking new recipes isn’t just about the food, because I like learning new things. I was curious how to properly make nacho cheese and well…yeah this recipe looks better than I could have hoped.

  108. Cheryle Verishposted June 15, 2017 at 10:41 am Reply

    Do you think this could be easily made for a large crowd>  Not sure if I can just multiply it by 6 to have enough for about 50 people.  I’d like to make the night before and put it in the slow cooker.

    • Sommerposted June 17, 2017 at 9:24 am Reply

      Hi Cheryle,

      I’ve made large batches before. Just multiply as you normally would. Warming it up slowly in a crockpot is definitely the way to go. :)

  109. Damianposted September 30, 2017 at 7:35 pm Reply

    Found this recipe while searching for a replacement to an old nacho cheese I used to purchase from the grocery that was called Kaukauna deli mex nacho cheese dip. They discontinued the product almost 10 years ago and I have missed it dearly up until trying your recipe. Never thought I would find a better sauce but without a doubt I surely have now.
    I use a mixed variety of fresh peppers from our garden including Chocolate bhut jolokia, Tobasco peppers and mustard trinidad scorpion peppers in place of jalapeno which adds a little extra kick and smoky flavor. Your sauce is perfect and despite my small change mentioned needs no alteration. Thanks for the post you have given me a recipe to remake many more times over the years.

  110. Allieposted February 4, 2018 at 1:33 pm Reply

    What brand and size is your pot in the wooden thing in your last two pics? Forget the cheese! Haha! The pot looks awesome! Where did you find it and what did it cost? Do you know if it’s still available?

    • Sommerposted February 5, 2018 at 9:47 pm Reply

      Hi Allie,

      LOL! I think that is part of the Cat Cora cooking collection. I have no idea if they still make it, but I bet Amazon would know. ;)

  111. Natashaposted February 6, 2018 at 8:31 pm Reply

    So delicious and easy to make. Followed it exactly with no substitutions. Also would be easy to customize as well.  The directions were clear and the notes on scalding the half and half were also really helpful. After preparing this at home I traveled about a half hour to a party and was concerned it would get lumpy or change in texture, but keeping it warm helped and it ended up not needing any added liquid at all. Everyone loved it. Great recipe, thank you for sharing!

  112. Peter McConnellposted February 13, 2018 at 11:08 pm Reply

    We don’t have half and half, substituted milk and a dollop of cream, did not use cream cheese or smoked cheese turned out fine. did add a few drops of annatto to give it an orange color

  113. Elliotposted February 14, 2018 at 5:43 am Reply

    Damn, I went to the store with another recipe that calls for medium cheddar cheese, claiming sharp doesn’t melt as well and asking for flour instead of cornstarch.

    Then I saw this recipe right below it on the google search and had to check it out because of the amazing reviews… Welp, now I have to deal with this other recipe so I don’t waste this half pound of medium cheddar hahaha… Bookmarking this for later! :)

  114. Amanda Paxtonposted March 11, 2018 at 10:14 am Reply

    This was delicious! I will cut the mustard in half next time though.

  115. Heatherposted March 11, 2018 at 11:09 pm Reply

    So good and creamy. No weird ingredients and we made it extra spicy with extra jalapeño. The texture is perfect.

  116. Sarahposted May 5, 2018 at 1:43 pm Reply

    So so yummy! Going on my regular Mexican rotation. 

  117. Roxiposted May 30, 2018 at 11:24 pm Reply

    This is awesome!!! I changed it a bit to suit the ingredients I had on hand, but not much.

  118. Aisteposted June 3, 2018 at 10:24 pm Reply

    Absolutely delicious sauce. I used it on chimichangas. Yummy!

  119. Linseyposted August 12, 2018 at 12:53 am Reply

    Made this tonight and it’s the best queso I’ve ever tasted. I wasn’t sure how I’d like the smokier flavor (I do love smoky cheese but wasn’t sure how I’d like it in a queso) but all the flavors blend together really well and it’s perfectly balanced. Yum!! Thank you!!!