Kraft foods, the makers of Velveeta, make the shelf-stable cheese by recombining the whey and curd after separation. You can also use your standard cheddar cheese or other favorite melting cheese, which will make a thinner, slightly grainer sauce. Store-bought nacho cheese sauce will last up to four weeks in the refrigerator, while homemade cheese sauce will last only about four days. Cheddar, either yellow or white, is the favorite for macaroni and cheese and nacho cheese dips. Using canned cheese sauce straight from the can is not the best dip choice. Or you could run a search online for nacho cheese recipes and maybe get some inspiration like that. You're just looking for tips to enhance the nacho dish you're making. Milk is added and then the cheese. I KNOW you'd come up with something ! When you are ready to use your frozen nacho cheese, you are going to have to let it thaw out before it’s ready to be eaten. A little spicy is OK. Defrosting Frozen Nacho Cheese. You can quickly thin out Velveeta cheese to the consistency you desire. For it to defrost easily, you can take it out the freezer and place it inside the refrigerator to thaw out overnight. It will be thicker, smoother, and creamier than a shredded cheese. Additional ingredients can be added. I hate, HATE velveeta type sauces so just rule suggesting out any of those. Velveeta is a processed American cheese, and is a standard option when it comes to nacho cheese sauce. Store it in an airtight container to keep out moisture and contaminants. I've tried tostitos and like it but am wondering about other brands. Add desired toppings. I have nachos on the menu but really don't want to destroy our dinner with some bad tasting canned cheese sauce. To make it easier to squeeze out, thin out the sour cream with a little bit of milk. There are many canned cheese sauce options available, from a regular cheddar cheese sauce to nachos-flavored ones, and many more. Thawing it Out! Velveeta is a pasteurized and prepared cheese product popular for its creaminess and ability to melt. Melting cheddar cheese for easy cheese sauce starts with a roux of butter and flour. Place in oven at 350 degrees for 10 minutes or until cheese is melted. You may want to opt for the canned cheese dips rather than cheese sauce as they are better suited for this purpose. Stove top and microwave heat do the work. Quick tip: I like to add sour cream and/or sriracha sour cream into bottles for easier (and prettier) distribution.