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.
so yummy! like, dangerously good. i halved it for 3 servings and i ate it all on my own with some plain chips oops
I used inexpensive sharp cheddar and almond milk, nixed the salt and added sriracha instead of chili powder. Quick, easy, tasty. Thanks! Yikes! Forgot to rate.
I can already tell this recipe is going to be good haha but i don’t have a shredder for block cheese so can I just cut the block cheese into small cubes?
Yes I’d dice them up as small as you can.
At which point do I add the can of Rotel?
This recipe was amazing and delicious highly recommend someone else to try it!
It amazes me how people rate a recipe poorly when they didn’t even follow the directions. I have made this recipe 3 times when we eat nachos for dinner and it is amazing! My whole family loves it! Thank you so much for the easy recipe!
For those complaining:
1. DON’T use pre-shredded cheese
2. Buy good quality cheese (not store brand)
I feel like some people were expecting something else when they made this. Queso dip and nacho cheese are not the same thing.
I am 14 and have never cooked anything on the cooker. It was really easy and my family loved it! I’d put in 1 teaspoon instead of half a teaspoon of spice for those wanting a bit more of a kick. And semi skimmed milk works fine too. Amazing recipe to cure my craving. :D
It turned out so good! I used Lactaid milk because it’s what I had in my fridge, but it came out thick and creamy :D
Most delicouse recipe ever
My whole family loved it. Great easy to follow and make.
How long does the cheese sauce last?
How can I scale it down to only make 1/4 cup? Sometimes I want cheese sauce for a soft baked pretzel, and that’s it.
I kept mine in the refrigerator for a few days and reheated it in the microwave (short intervals, stirring between) and it reheated to a smooth consistency. You can adjust the recipe servings down and the ingredients will adjust to your liking!
Very easy way to make a quick nacho cheese sauce! I had some heavy cream that needed to be used up, so I used that instead of milk and thinned out the sauce with a little water after the cheese had incorporated. I drizzled it over tater tots with pulled beef ,diced bell peppers and salsa to make a sort of nacho cheese loaded tater tots.
I LOVE THIS AND ITS SO EASY!
I didn’t have all the ingredients at home but I managed to make it anyways! Infact I barely followed the recipe and it still worked. I used LACTOSE-FREE milk and it still turned out fine, I also used a whiter cheese (mozzarella or something) AND I used half the recipe. Not to mention I’m 13 and have never cooked something aside form eggs without messing up. ITS SO FREEKIN EASY.
Well I gotta say it came out good and delicious! My entire family love it!
Thank you for your recipe!
Terrible just terrible. This turned into a big gooey cheese glob. I will never ever make this again.
I know right its the absolute worse recipie
Mine turned out fine, you must be mentally challenged or just not pay attention to detail.
🤣🤣. Mine turned out as a big glob of melted cheese also! With cooked hamburger and chips dipped in it…then into my kids bellies because one suggested nachos for lunch. They were overly satisfied! Ridiculous recipe! If you like a nacho cheese recipe that’s easy to make and good then don’t follow these simple directions! Negative 88 stars for making my afternoon an absolute heaven!
This recipe tasted horrible and the texture was too thick and gross. The cheese ruined my pan and I am disappointed. I will find a better recipe, this needs better, not so vague instructions.
I’m sorry to say, you just don’t know what you are doing… Theirs nothing with the recipe. I don’t think it’s fair to blame elsewhere.😕
I’d have to say if the cheese ruined your pan, your heat may have been too high. Not sure of any other way that could happen. This recipe is amazing!