Prep 5 mins
Cook 5 mins
This is so simple and so good!
- 297.66 g can Fiesta nacho cheese soup
- 78.07 ml milk
- In small saucepan mix soup and milk.
- Over medium heat, heat through, stirring often.
I had a can of fiesta nacho cheese soup so searched for a recipe to use it up. I made this as directed except that I cooked it in the microwave. It was a tasty cheese sauce. I made Recipe #4378 to go with the dip.
I know this is supposed to be used as a dip, but I used it as a base for my macaroni and cheese. And BOY !!! let me tell you the nacho cheese soup took " ho hum" mac and cheese and turned it into " OH YEAH !!! ". I cooked the pasta as directed on the box.Drained,added the pasta to the sauce, then added just a bit more milk. Topped with a bit of shredded sharp chedder cheese,baked for 25 minutes at 350 degrees. This will be made again. Thanks for posting and, "Keep Smiling :)"
This is a great and simple recipe!! I used regular cheddar cheese soup and it was a crowd favorite. This version tastes a lot lighter (while still tasting good) than the nacho sauce you get at the movie theatre or staduim nacho sauce, which is why I like it so much. Will definitely be using this recipe again.