Use a Can of Evaporated Milk for the Creamiest Nacho Cheese Sauce Ever

If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow’s milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here’s a look at just how handy it can be.

Source: Everything You Can Do With a Can of Evaporated Milk

This is more accessible than the sodium citrate trick covered in the past. Know that evaporated milk is not condensed milk…

If I weigh 99 pounds and eat a pound Of Nachos, am I 1% Nacho?

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