Quick and Creamy Homemade Nacho Cheese Sauce
Make a smooth, restaurant-style nacho cheese sauce in minutes. This recipe delivers the best creamy texture for dipping chips or topping your favorite game day snacks.
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 min
- Yield: About 1.5 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour to create a smooth paste, called a roux. Cook for one minute, stirring constantly.
- Slowly whisk in the milk until the mixture is smooth and begins to thicken slightly. Continue cooking until the sauce coats the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
- Reduce the heat to low. Add the shredded cheddar cheese and Monterey Jack cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth before adding more.
- Once all the cheese is incorporated, stir in the salt, garlic powder, and cayenne pepper, if using.
- Remove from heat immediately. Serve warm over nachos, fries, or use as a quick appetizer dip.
Notes
- Shred your own cheese from a block for the smoothest melt; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- If the sauce becomes too thick upon standing, whisk in a tablespoon of milk or water until you reach your desired consistency.
- This recipe makes a great copycat Taco Bell cheese sauce base; add a small amount of mild green chilies for extra flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 185
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 40