Gooey Slow Cooker Jack & Cheddar Nacho Cheese Sauce

Nacho cheese sauce is one of those quick dips that is a crowd pleaser any time of year, and the one sauce you can never have too much of.


I often make two batches to accommodate those that like it mild, and those like me, that like it hot. But you can skip the second batch and offer a bowl of chilies as a side, allowing your guests to adjust the heat when serving. This recipe is for a Jack and Cheddar cheese sauce, because I like how the two cheeses balance another out. For a bolder cheese flavor, replace the Jack with Cheddar. You can even skip the chilled ingredient by using a pepper jack cheese if you know that you want a mild sauce.

While you can make this dish in the slow cooker from start to stop, I always find that a cheese sauce can be unforgiving if you rush the melting processes. So I start in a pot and then move the sauce into a slow cooker once I know that my cheese sauce is set.

 

 

Ingredients
  • 32 ounces of finely grated Jack and Cheddar cheese
  • 15 ounces of traditional refined beans
  • 1-2 cups of heavy whipping cream*
  • 1 cup of finely diced canned green chilies
  • Salt and Pepper

  • * Add the excess cream as needed to create a thinner sauce.
Directions

In a large saucepan, add the 1-cup of cream and allow it to slowly warm. Then begin adding handfuls of cheese to pan, stirring constantly. Continue this process until all the cheese is melted, adding more cream as needed for a thinner sauce.

Place your slow cooker on low heat and add the chilies and beans, stirring until they are combined.

Add the cheese sauce to the slow cooker, stirring until the beans have melted into the cheese sauce and then reduce the heat to warm.

Either serve immediately, or allow to rest in your slow cooker throughout the game.

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