You can safely freeze nacho cheese sauce for up to six months without losing any flavor. You may notice changes in consistency, however.
How to Freeze Nacho Cheese Sauce
It’s easy to freeze nacho cheese sauce as long as you have access to some airtight containers. Pouring your sauce into resealable freezer bags or a plastic container with an airtight lid, such as Tupperware, will keep your dip fresh for future use.
To freeze nacho cheese sauce, first, wait for the batch to cool before pouring it into a bag or container. Make sure to leave an inch or two of space at the top—as sauce separates in the freezer, it may expand. Without any leftover space, cheese may leak out or split its container.
Once you seal your container of nacho cheese, you may want to wrap it again for added protection. Doing so will ensure that your dip stays fresh until you decide to thaw it.
Before placing your bag or container in the freezer, don’t forget to label and date frozen nacho cheese in a prominent location. That way, you avoid accidentally eating old or expired cheese and reduce your risk of food poisoning.
You can freeze both homemade and store-bought nacho cheese the same way. Just keep in mind that homemade sauces will go bad before most store brand varieties.
How Long Does Nacho Cheese Sauce Last in the Freezer?
Nacho cheese should keep for at least six months without losing any flavor when properly sealed. It’s important to store it at a steady 0℉ to prevent any thawing and refreezing that could ruin your dip.
While homemade nacho cheese sauce tends to go bad around the six-month mark, store-bought options contain preservatives that give them a longer freezer life.
How to Thaw Nacho Cheese Sauce
When you’re ready to eat your stored nacho cheese, you have to plan ahead a bit. It’s best to take your bag or container of dip out the night before you want to use it.
Allow the nacho cheese to thaw in the fridge until all components have melted. This process can take anywhere from a few hours to all night.
You may notice that your nacho spread has a watery consistency after freezing and thawing, often including clumps of milk curds. When you freeze liquid cheese, the fat separates from the water to create an unappealing texture.
Fortunately, lumpy nacho cheese is usually an easy fix. Simply stir the components together after thawing until you reach a creamy consistency.
Once everything is mixed together, you can reheat your nacho cheese in a microwave-safe container or a saucepan on the stovetop. Be sure to heat slowly and on a low setting, as cheese is easy to burn.
Tips and Tricks
We have some expert tips and tricks to help you freeze your nacho sauce without losing either taste or consistency in the process:
- Always let cheese cool before freezing to minimize separation
- Freeze cheese in single-use containers to avoid refreezing
- For bite-sized portions, freeze cheese dip in ice cube trays
- Use pasteurized milk when making nacho cheese for a longer shelf life
- Double bag cheese to keep it fresh and reduce the risk of freezer burn
Alternatives to Freezing
If you don’t want to freeze your nacho cheese, you can keep it in the fridge to prolong its shelf life.
Unfortunately, most homemade nacho cheese sauces will go bad fairly quickly. Home chefs don’t have access to the same preservatives or sterilization techniques that big-name brands have.
Homemade nacho cheese usually goes bad within four days in the fridge. On the other hand, store-bought varieties can last up to four weeks after opening. Sealed containers can last for months until their expiration date.
Can I freeze store-bought cheese in its container?
If your cheese dip comes in a sealed plastic container, you can safely freeze it without transferring it. However, you must move nacho cheese that comes in a can or a bottle into a freezer-safe container.
Can I freeze nacho dip with meat and veggies?
If your nacho dip contains extras such as ground beef or diced peppers, it won’t keep as long as a pure cheese dip. Fresh fruit, veggies, and meats all have a shorter freezer life than cheeses, especially pasteurized varieties.