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A hand going in to the bowl of nacho cheese sauce with a tortiall chips and showing the stretchy cheesy smooth sauce

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!

Course Appetizer, Side Dish
Cuisine American, Mexican, TexMex
Keyword almond crunch cheesecake, blue cheese recipe, blue cheese sauce, lamb burgers with nachos, nacho cheese sauce, Nacho cheese sauce recipe, nacho sauce, nachos sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 people
Calories 138 kcal
Author Mahy

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

  1. - Melt butter in a saucepan over medium heat.
    butter melting in a pot to make the nacho cheese sauce
  2. - Now add flour to the melted butter and continue whisking until the mixture is well-blended and starts bubbling.
    A hand pouring in the flour into the pot of butter
  3. - Next, add milk to the butter and flour mixture, and let it simmer for a while.
    A whisk whisking in the flour into the butter to make the roux base of the sauce
  4. - Continue whisking till the mixture starts thickening.
    A spatula showing the final consistency of the rouch with. the milk boiled and the flour thickened
  5. - Once it reaches the consistency of a thick sauce, stop whisking.
    A hand pouring in the cheese into the post gradually
  6. - Start adding the grated cheese to the mixture in small batches till it completely melts.
    cheese whisked into the nacho cheese sauce until smooth and creamy
  7. - At this point, turn the flame low, and stir the mixture a bit to help the cheese melt into the mixture.

  8. - Once everything is completely blended, stir in the seasoning and flavoring. You can increase or decrease the amount depending on your taste and preference.

    A combination of spices and flavoring added over the pot to flavor the nacho cheese sauce recipe which is optional
  9. And there you have it - The ultimate homemade nacho cheese sauce!
    A spatula showing the final sauce in the pot ready

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.

Nutrition Facts
Nacho Cheese Sauce Recipe
Amount Per Serving
Calories 138 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 257mg11%
Potassium 75mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 402IU8%
Vitamin C 1mg1%
Calcium 193mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.