Taco Bell Cheese Sauce Dupe - Dish with Drew

 Taco Bell Cheese Sauce Dupe

I finally figured out the perfect Taco Bell Cheese Sauce dupe, and I am honestly impressed with myself because this recipe is identical; it tastes exactly like the real thing! If you're anything like me, you know the struggle: you order those little cheese cups, and Taco Bell never fills them all the way. It’s a tragedy, and I decided right then and there to say "forget that" and just make it myself in bulk. This wasn't a one-and-done attempt; I tested batches until I had this one absolutely spot on. It is the real deal: perfectly smooth, undeniably creamy, intensely cheesy, and it has that exact, hyper-specific Taco Bell flavor that instantly hits that nostalgia center in your brain. This recipe uses simple, accessible ingredients but combines them using a technique that guarantees that signature texture and color we’re all craving. Get ready to ditch those little cups forever, because once you realize how easy it is to make an entire vat of this velvety liquid gold at home, you will never look back.

The secret to this dupe's success lies in three core ingredients. First, we rely on Velveeta for that signature silky-smooth texture, which is chemically designed to melt without breaking or clumping. Second, we use evaporated milk, which provides a rich, creamy consistency without adding excess water. But the ultimate flavor hack, the one that makes this dupe identical, is the pickled jalapeño juice. Just a few spoonfuls of that brine provides the exact acidic, savory tang that makes the Taco Bell cheese sauce so addictive. We finish it off with a bit of freshly grated sharp cheddar and cayenne for a slight kick. The result is a dupe that is perfect for dipping your chips, pouring over burritos, or spooning onto literally anything else. You have to give this a try; as always, let me know if you do, it brings a smile to my face!

If you want to buy your own ramekins to put the cheese sauce in, these are the ones I use. I love having them on hand for prepping recipes too, great for measuring and holding ingredients (mis-en-place) so everything is ready to go as you're cooking! ➡️ Clear Glass Pinch Bowls 2.5 oz

🧾 Ingredients 🧾

16oz Block of Velveeta 7 Tbsp of Pickled Jalapeno Juice (The jar must say "Pickled" - I use Old El Paso Brand ➡️ Old El Paso Hot Pickled Jalapeño Slices) 1/2 tsp Cayenne Pepper (You can add more to your taste if you like heat) 100g Grated Sharp Cheddar (about 3/4 Cup) 1 Cup of Evaporated Milk

👨‍🍳 Instructions 👨‍🍳

1) Melt the Velveeta on medium low heat in a saucepan 2) Once the Velveeta has melted, whisk in the evaporated milk, pickled jalapeno juice and cayenne pepper. 3) Mix in the freshly grated sharp cheddar cheese

🚨 Troubleshooting 🚨

If you use pre-grated sharp cheddar cheese, the mixture may be a little thicker due to the anti-caking agent on the cheese. You can always thin out the cheese sauce a little by adding evaporated milk, just do 1 tablespoon at a time until you get your perfect consistency

YouTube Video:

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