I know, it seems kind of weird that I’m posting this homemade Nacho Cheese Sauce recipe the day after the super bowl. But, the reason I made this nacho cheese sauce has nothing to do with the super bowl and everything to do with the fact that I have just had a crappy week. :) After a series of unfortunate events and two recipe flops, I had an, “Ugh, I give up. Just give me some chips and nacho cheese.” moment.
Don’t judge. Nacho cheese dip is powerful stuff.
NO Processed Cheese, Please
Rather than going totally off the deep end and buying a gelatinous block of Velveeta, I decided to try to make the nacho cheese sauce myself, with real, simple ingredients. To my surprise (and probably to my detriment), this homemade nacho cheese recipe made with real cheddar cheese is extremely fast and easy to make.
Spice it Up!
The nacho cheese recipe below is the very basic version of nacho cheese, which you can customize or embellish in many different ways. Try substituting half of the cheddar with pepper jack, or stirring in a 4oz. can of diced green chiles. Experiment with the seasonings by adding a pinch of garlic powder, cumin, or even cayenne pepper. Stir in a few sliced green onions, or a can of Rotel tomatoes (drained). You can really have fun with this one.
Tips for Cheese Sauce Success
Here are a few tips to help make sure your homemade nacho cheese recipe is a success:
- Make sure to cook the flour in the butter for one minute. This helps cook out the “floury” flavor.
- Use medium cheddar for smoother results. Sharp cheddar tends to “break” or become grainy easier than medium cheddar.
- Remove the pot from the heat before stirring in the cheese. Overheating the sauce once the cheese has been added can cause the sauce to seize up and become thick and/or grainy. If needed, use only low heat to help the cheese fully melt.
- Use block cheese and hand shred it when possible. Pre-shredded cheeses sometimes contain a lot of anti-caking powders, which can cause a powdery flavor in your cheese sauce.
New to cheese sauce? Try making our no-roux Easy Cheese Sauce that melts together smoothly in minutes and is absolutely fool-proof!
5 Minute Nacho Cheese Sauce
Servings 6 (1/4 cup each)Ingredients
- 2 Tbsp butter ($0.22)
- 2 Tbsp flour ($0.02)
- 1 cup whole milk ($0.30)
- 6 oz. medium cheddar, shredded (about 1.5 cups) ($2.25)
- 1/4 tsp salt ($0.02)
- 1/4 tsp chili powder ($0.02)
Instructions
- Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
- Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
- Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not overheat the cheese sauce.
- Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
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Nutrition
Video
How to Make Nacho Cheese – Step by Step Photos
Start by placing 2 Tbsp butter and 2 Tbsp flour in a small saucepot.
Heat the flour and butter over medium flame and whisk together until they become bubbly and foamy. Continue whisking for about 60 seconds. This mixture is called a “roux” and is what will thicken your sauce. Letting the roux cook for about 60 seconds slightly toasts the flour and gets rid of that raw floury flavor, but you want it to stay “blonde”, so if it begins to brown, remove it from the heat.
Whisk in one cup of whole milk. Turn the heat up slightly and let it come to a simmer (whisking frequently). Because the small volume, it should come to a simmer very quickly (about a minute).
When it reaches a simmer, the milk will thicken. When it’s thick enough to coat a spoon like in the photo, turn off the heat.
Whisk in 6oz. (or about 1.5 cups) shredded medium cheddar, one hand full at a time, until it is melted into the sauce. If needed, put the pot back over a low flame to help it melt, but the residual heat should do most of the work.
Finally, season the nacho cheese sauce with 1/4 tsp salt and 1/4 tsp chili powder.
Taste the nacho cheese sauce and adjust the seasonings if needed. And that’s it! Now you have a real ingredient, really delicious, homemade nacho cheese dip.
This post either just ruined your life or made your day. Or maybe both.
Thought I bought medium cheddar but apparently didn’t and we only had sharp. It was grainy but I’m trying again today with the right cheese! I love how easy this is compared to other recipes I’ve tried
Can you use raw milk cheese in this dip?
Yes that would be delicious!
Mine was a bit to thick how do I thin it a bit?
You can add a splash of milk if it gets too thick. Or previous commenters have added a favorite salsa to thin it out. Worth a try!
I followed the recipe but it came out like that white paste I had in elementary school, just slightly off white. I almost tripled the about of milk and doubled the amount of cheese but is was still incredibly plain and didn’t even taste like cheese.
I followed all the extra tips, which were super helpful! Finally I made a cheese sauce that isnt grainy. Thanks for the recipe!
You’re very welcome Haley!
Eh Avquick dip to whip up if your feeling lazy at the house . It’s Ok .
This was a great starting point & just what I was looking for. I subbed 1/2 heavy cream & 1/2 2% milk because I didn’t want to buy whole milk. I also added about 2-3tbsp pickled jalapeños, minced (and some of the juice from the jalapeños) to nail the right kind of cheap spicy nacho cheese flavor. Salt and spice to taste. Perfection
I hate buying canned nacho cheese because it’s never quite right. With this recipe I can get it right every time. Thank you!
That’s awesome to hear Lana! Thank you for sharing
Hello , my question is can you use 2% milk instead of whole milk ? I read the comments and didn’t see anyone ask this , I’m sorry if I just missed it if they did ask . Thank you and have a good day.
You can, but it won’t be as creamy. :)
Yummy and easy. I added some Thai hot chili paste I had in a jar in the fridge. Gave it some good zip. Now I have something to use my Chile paste for besides sweet and spicy chicken.
Delicious!
What other cheese would u recommend that would go well with this recipe
I actually only suggest cheddar or Monterey jack for this sauce. Unlike a lot of other cheeses they melt in smoothly instead of getting stringy, like a mozzarella would.
Can you make ahead and store in fridge?
Yes you definitely can!
Ok . I see what a comment above meant . It was kind of bland like a stouffers. Here’s what I suggest to tweak this . (Also to get rid of the semi flour taste.) bring it to a boil once you have added the cheese and whisk countinously . Add 1/2 cup of Colby jack then 1 tablespoon of taco seasoning . It has almost all of the spices mentioned above . This is only if your doing nachos or a dip with any corn chip . It gives it a great kick . I hope this helps .
This is my go to cheese for nachos! In addition to the spices above, I also add 1/4 tsp each cumin, garlic powder, onion powder, and cayenne. Love it!
Yum! Thanks Caroline!
didnt taste like nacho cheese. tasted like stouffers mac n cheese.
oh snap! i love stouffers. off to the kitchen i go lol
How long would the dip be good for? Sealed & refrigerated
We say safely 3-5 days.
Can I keep
This in a crock pot on low once cooked? Or will it overheat? I need to make it for tomorrow!
Yes you can keep it on the warm setting. Have fun!
Hey, this recipe is just what I was looking for to try out! Something quick and simple. What type of block cheese brands would you recommend? Thanks!
I like Borden as a good quality, mid-priced brand. :)