Homemade Nacho Cheese Sauce
This from-scratch Homemade Nacho Cheese Sauce is made with only five all-natural ingredients (trust me, it doesn’t need more), and takes 10 minutes to make. Perfect for football snacking.
Meet my newest obsession, Homemade Nacho Cheese Sauce!
I can very easily remember my first experience with nacho cheese sauce. I was at my friend Angelina’s house and she took out a box that said “Velveeta” on it and popped it into the microwave. I was in middle school at the time and I’m sure I thought it was good enough, but now I generally stay away from things called “cheese product.”
It’s perfectly possible to make smooth, creamy nacho cheese with natural ingredients, though it won’t stay smooth forever. As it cools, it firms up a bit, but as long as you keep it warm you’re fine.
Let me show you how to make nacho cheese sauce!
Start by melting some butter in a skillet:
Whisk in an equal amount of flour until combined:
Whisk in some milk, then season with salt and cayenne pepper:
Last but not least, turn off the heat and add in freshly grated cheddar cheese:
Whisk gently until it melts and smooths out into a creamy, wonderful sauce:
The sauce will stay smooth and creamy as long as it’s warm:
(Since I’ve been asked so many times, this is the mini-cast iron skillet picture above).
Pour over chips and devour!
Homemade Nacho Cheese Sauce
This is the BEST Homemade Nacho Cheese Sauce! Made with only five all-natural ingredients (trust me, it doesn’t need more), and takes 10 minutes to make. Perfect for football snacking.
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 8oz block sharp cheddar cheese*, grated
- Melt the butter in a medium size skillet over medium heat. Once the butter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
- Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
- Add the cayenne pepper and salt and whisk to combine.
- Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Those bags of pre-shredded cheese have additives in them that are specifically there to prevent clumping, so if you don’t shred your own cheese, the sauce won’t be smooth. My favorite brand cheddar is Cracker Barrel.
To reheat: ONLY reheat on the stovetop in a pan (no microwave here). Heat the cheese in a skillet over medium low heat until melted and warm. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture).
Yield: Serves 4-6, Serving Size: 1/4 of total
- Amount Per Serving:
- Calories: 305
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 77mg
- Sodium: 574mg
- Carbohydrates: 7g
- Sugar: 3g
- Protein: 16g