This Nacho Cheese Sauce Recipe is one of life’s simplest pleasures! Cheesy, saucy, smooth, flavor packed, better than store bought nacho cheese sauce that you will use endlessly! Sharing a quick video below on how to make this nacho cheese sauce recipe in a snap!
Starting up another Mexican inspired recipe as I am IN LOVE with anything Mexican spiced! My easy Chicken Flautas would be so good with this sauce, Sheet Pan Fajitas and even this Fajita Bowl. BEST thing is to slather it on this Crunchwrap Supreme!
The beauty of this sauce is it takes minutes to make and stores in your fridge for a while, so you can enjoy it endlessly!
This Nacho cheese sauce recipe is similar in comfort like my popular Cheese Fondue. While the latter is a Swiss and made differently, and used different, they both however have the same cheesy comfort tasty feel!
What Is Nacho Cheese Sauce?
Nacho cheese sauce is a stabilized cheese emulsion. Unlike queso, nacho cheese sauce is:
- thinner
- more stable
- designed to stay smooth under heat
- optimized for dipping and pouring
Commercial versions use emulsifying salts. At home, we recreate that stability using controlled heat and starch.
Why You’ll LOVE Nacho Cheese Sauce?
- There’s no denying that cheese makes everything better! Turn that cheese into a creamy sauce, and you’ve got yourself a dip that goes with literally everything!
- That’s why today I’m going to share my secret nacho cheese sauce recipe with you.
- The creamy texture of nacho cheese sauce makes for an incredible condiment. When you dip any type of foods in this creamy goodness, it’s heavenly!
- This sauce is so easy to make, even though it’s pricey to buy. Not only easy, but so versatile!
- I’ve had nacho cheese sauce where it’s pure cheese and it was awesome, but I have flavored mine up a bit and it turned out even better!
- This recipe is better than your movie theaters sauce, and it’s perfect for game day.
- It’s definitely optional, however I can’t recommend it enough! A dash of minced jalapeños, cilantro and scallions along with a dash of spices into the sauce, OMG so crazy good!
How to Use Nacho Cheese Sauce?
There is no wrong way of using nacho cheese sauce! Just pair it up with whatever you’re eating!
Having fried chicken? Side it with some cheese sauce! Got some fries? Top em’ with some creamy cheese sauce! Snacking on some tortilla chips? Dip ‘em in nacho cheese sauce! Are those nuggets? Smother them with that nacho cheese sauce! Veggies, nachos, tacos, you name it!
I mean, you can add nacho cheese dip to anything to make it taste heavenly!
I know you’re drooling right now! So, let me get straight to the recipe!
Ingredients for Nacho Cheese Sauce
Here’s what you need to make a finger-licking nacho cheese sauce:
- Butter
- Flour
- Whole Milk
- Shredded Cheddar Cheese 0r a combo of cheddar and Monterey jack cheese , pepper jack, colby, or your favorite!
- Seasoning: salt and pepper
- Spices (a little spice is optional but so good!!) chilli powder, oregano, garlic powder
- Flavorings (optional but SERIOUSLY good): minced jalapenos, scallions, cilantro, pickled jalapeno, tomatoes.
If you want to make it creamier, you can increase the amount of butter and cheese.
How to Make Nacho Cheese Sauce?
Melt butter in a saucepan or pot over medium heat.
– Now add flour to the melted butter and continue whisking until the mixture is well-blended and starts bubbling.
– Next, add milk to the butter and flour mixture, and let it simmer for a while.
– Continue whisking till the mixture starts thickening.
– Once it reaches the consistency of a thick sauce, stop whisking.
– Start adding the grated cheese to the mixture in small batches till it completely melts.
– At this point, turn the flame low, and stir the mixture a bit to help the cheese melt into the mixture.
– Once everything is completely blended, stir in the flavor elements, spice and seasoning if using. You can increase or decrease the amount depending on your taste and preference.
And there you have it , the ultimate homemade nacho cheese sauce!
Pro Tips for Homemade Nacho Cheese Sauce
- Grate Cheese Fresh: Pre shredded cheese contains starch that can create graininess.
- Keep Heat Low: High heat causes protein separation.
- Use Evaporated Milk for Extra Stability: This improves emulsification and prevents breaking.
- Add Acid Carefully: If adding jalapeño brine, add small amounts because acid can destabilize cheese.
- Serve Warm, Not Boiling: Overheating breaks the emulsion.
- Use a Whisk, Not a Spoon: Whisking maintains emulsification.
Nacho Cheese Sauce Recipe Variations
- Spicy Nacho Cheese: Add jalapeño, cayenne, or hot sauce.
- White Nacho Cheese: Use white cheddar or Monterey Jack.
- Beer Cheese Version: Replace part of milk with light beer.
- TexMex Style: Add cumin and chili powder.
Sauce Is Grainy
This happens when you’ve used high heat or cooked the sauce for too long. If this happens, you can fix a grainy nacho cheese sauce by whisking in warm milk off heat.
Why Is The Sauce Separated
This could be from overcooking or overheating. To fix the separated nacho cheese sauce, blend it all together with an immersion blender and add a splash of warm milk as needed for a smooth sauce.
If The Sauce is Too Thick
This is because you’ve made a thick roux to start with, or added too much cheese. To fix a thick nacho cheese sauce, add warm milk gradually while whisking.
The Sauce is Too Thin
This happens when you add in too much liquid. To fix a thin nacho cheese sauce, simmer gently and then proceed to add extra cheese while whisking.
If Sauce Tastes Bland
If you haven’t seasoned the sauce with enough salt or seasoning it can taste bland. To fix a bland nacho cheese sauce, add salt gradually and taste, add pickle juice or seasoning in small amounts and mix to taste.
Storage & Food Safety
- Refrigerate up to 4 days.
- Reheat gently on stovetop with added milk.
- Do not microwave on high — heat in short bursts.
- Avoid freezing because texture may separate.
- The best way to store your nacho cheese sauce is to keep it in an air tight jar and refrigerate it. It might get a bit thick after being refrigerated, but you can microwave it right before using it.
How to remove the raw flour taste from the cheese sauce?
When you add flour to the melted butter, cook it for at least a minute to get rid of the flour-like taste.
Can you make nacho cheese sauce without flour?
Yes, cornstarch or evaporated milk can stabilize it.
What cheese melts best for nacho cheese sauce?
The best cheese to use for nacho cheese sauce is medium cheddar. You can use sharp cheddar cheese also, but it can cause the sauce to become too thick or grainy. In such a case, let the sauce simmer on low flame to help melt the cheese and remove the grains.
Another pro tip is to hand grate block cheese rather than getting pre-shredded cheese, to avoid artificial taste in your cheese sauce.
BEST Cheese Recipes
- Whipped Feta
- Caprese Salad
- Burrata Cheese
- Halloumi Fries
- Strawberry Goat Cheese Appetizer
- Cheese Fondue with Lamb Dippers
- Blue Cheese Dressing
- Halloumi Cheese Salad
- Labneh Dip with Zaatar Pistachio Mint Olive Topping
- Mini Zesty Feta Stuffed Peppers
Nacho Cheese Sauce Recipe
This Nacho Cheese Sauce Recipe is CRAZY Delicious! Cheesy, saucy, smooth, flavor packed, better than store bought nacho cheese sauce that you will use endlessly!
Ingredients
Nacho Cheese Sauce
- 2 Tablespoon Butter unsalted at room temperature
- 2 Tablespoon Flour all purpose regular
- 1 cup milk whole milk or even 2%
- 1.5 cups cheddar cheese grated. You can also use monterey jack or a combo
Seasoning and Flavoring
- 1/4 teaspoon each of salt and pepper
- 1 teaspoon oregano
- 1/4 teaspoon chilli powder
- 1/2 Tablespoon cilantro monced
- 1/2 Tablespoon jalapeno minced
- 1 teaspoon pickled jalapeno minced
- 1 Tablespoon scallions minced
Instructions
-
- Melt butter in a saucepan over medium heat.
-
- Now add flour to the melted butter and continue whisking until the mixture is well-blended and starts bubbling.
-
- Next, add milk to the butter and flour mixture, and let it simmer for a while.
-
- Continue whisking till the mixture starts thickening.
-
- Once it reaches the consistency of a thick sauce, stop whisking.
-
- Start adding the grated cheese to the mixture in small batches till it completely melts.
-
- At this point, turn the flame low, and stir the mixture a bit to help the cheese melt into the mixture.
-
- Once everything is completely blended, stir in the seasoning and flavoring. You can increase or decrease the amount depending on your taste and preference.
-
And there you have it - The ultimate homemade nacho cheese sauce!
Recipe Video
Recipe Notes
Pro Tips for Homemade Nacho Cheese Sauce
- Grate Cheese Fresh: Pre shredded cheese contains starch that can create graininess.
- Keep Heat Low: High heat causes protein separation.
- Use Evaporated Milk for Extra Stability: This improves emulsification and prevents breaking.
- Add Acid Carefully: If adding jalapeño brine, add small amounts because acid can destabilize cheese.
- Serve Warm, Not Boiling: Overheating breaks the emulsion.
- Use a Whisk, Not a Spoon: Whisking maintains emulsification.
Nacho Cheese Sauce Recipe Variations
- Spicy Nacho Cheese: Add jalapeño, cayenne, or hot sauce.
- White Nacho Cheese: Use white cheddar or Monterey Jack.
- Beer Cheese Version: Replace part of milk with light beer.
- TexMex Style: Add cumin and chili powder.
Sauce Is Grainy
This happens when you've used high heat or cooked the sauce for too long. If this happens, you can fix a grainy nacho cheese sauce by whisking in warm milk off heat.
Why Is The Sauce Separated
This could be from overcooking or overheating. To fix the separated nacho cheese sauce, blend it all together with an immersion blender and add a splash of warm milk as needed for a smooth sauce.
If The Sauce is Too Thick
This is because you've made a thick roux to start with, or added too much cheese. To fix a thick nacho cheese sauce, add warm milk gradually while whisking.
The Sauce is Too Thin
This happens when you add in too much liquid. To fix a thin nacho cheese sauce, simmer gently and then proceed to add extra cheese while whisking.
If Sauce Tastes Bland
If you haven't seasoned the sauce with enough salt or seasoning it can taste bland. To fix a bland nacho cheese sauce, add salt gradually and taste, add pickle juice or seasoning in small amounts and mix to taste.
Storage & Food Safety
- Refrigerate up to 4 days.
- Reheat gently on stovetop with added milk.
- Do not microwave on high — heat in short bursts.
- Avoid freezing because texture may separate.
- The best way to store your nacho cheese sauce is to keep it in an air tight jar and refrigerate it. It might get a bit thick after being refrigerated, but you can microwave it right before using it.
How to remove the raw flour taste from the cheese sauce?
When you add flour to the melted butter, cook it for at least a minute to get rid of the flour-like taste.
Can you make nacho cheese sauce without flour?
Yes, cornstarch or evaporated milk can stabilize it.
What cheese melts best for nacho cheese sauce?
The best cheese to use for nacho cheese sauce is medium cheddar. You can use sharp cheddar cheese also, but it can cause the sauce to become too thick or grainy. In such a case, let the sauce simmer on low flame to help melt the cheese and remove the grains.
Another pro tip is to hand grate block cheese rather than getting pre-shredded cheese, to avoid artificial taste in your cheese sauce.
I am so thrilled to finally have found this recipe. I LOVE nachos and I LOVE making my own sauce for them. This recipe is exactly what I need!