Homemade Nacho Cheese Sauce
Nacho Cheese is easy to make yourself from scratch, and is the perfect melty sauce to pour over tortilla chips. This Nacho Cheese Sauce is made with only five all-natural ingredients, and takes 10 minutes to make.
My very first experience with nacho cheese sauce was of the Velveeta variety. I was about 8 years old and had no concept of what processed food meant.
It was always the default snack at my friend Angelina’s house: a box of Velveeta popped into the microwave, then mixed with a can of rotel. It was good at the time, but now I generally stay away from things called “cheese product.”
It’s perfectly possible to make smooth, creamy nacho cheese with natural ingredients, which is what we work with here. All you need is butter, flour, milk, cheddar, and a little cayenne.
And of course, you can keep it simple, or you can jazz it up however you want. You can add tomatoes, jalapeños, scallions, ground beef, and whatever else strikes your fancy.
Serve it alongside some Chicken Wings, Buffalo Chicken Dip, and Soft Pretzels and you have a full spread perfect for watching sports and having friends over.
This method takes less than 10 minutes, and riffs on how you’d make a roux and a béchamel sauce for mac and cheese.
Because the ingredients are natural and chemical-free, know that the nacho cheese firms slightly as it cools. It has a luscious, smooth and melty texture as long as it’s warm, but if you let it cool, you’ll need to reheat it to get that flowy texture again. It does reheat just fine though and I’ll include instructions for that after the step-by-step.
You can also keep it warm in a crockpot, fondue pot, or other warming dish if you’re serving this at a party.
How to Make Nacho Cheese:
Start by melting some butter in a skillet:
Whisk in an equal amount of flour until combined:
This is called a roux, and it will thicken our sauce.
Next whisk in some milk, and season with salt and cayenne pepper:
I like the heat that the cayenne gives, but you could also add paprika if you prefer.
Once the milk heats through, the mixture should be thick and bubbly.
Now turn off the heat and add freshly grated cheddar cheese:
The freshly grated cheese is important, because pre-shredded cheeses in bags usually have things like powdered cellulose that are there to prevent caking. Those will make your sauce grainy, so make sure you actually buy a block of cheddar and grate it yourself. It only takes a few minutes.
Whisk gently until it melts and smooths out into a creamy, wonderful sauce:
It should have a flowy texture that runs and drips off the spoon in an even ribbon:
If at any point the nacho cheese gets too thick and doesn’t “run” off the spoon, just add more water or milk, and whisk to combine. It will smooth out again beautifully.
Basically what happens is when you cook the mixture on the stovetop, you run the risk of cooking too much moisture off, so you just have to add more. No big deal!
(Since I’ve been asked so many times, this is the mini-cast iron skillet picture above).
Pour over chips and devour.
For more game day food, try these incredible baked Chicken Wings, Buffalo Garlic Knots, Crockpot Buffalo Chicken Dip, or Garlic Parmesan Wings.
What to Use Nacho Cheese For:
This Nacho Sauce is perfect poured on tortilla chips, fries, or for dipping with pretzels.
How to Reheat Nacho Cheese:
Heat the leftover nacho 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). If the sauce is still too thick and doesn’t “flow” well, add more liquid and whisk again. Do not reheat nacho cheese in the microwave.
Can you Freeze Nacho Cheese:
Yes, but it will definitely separate, so you’ll need to reheat and whisk again to smooth it out, and probably add moisture. Follow the instructions above.
How to Keep Nacho Cheese Warm:
I recommend a crockpot, a fondue pot, or a saucepan over a warming plate.
Nacho Cheese Sauce
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 8 oz block sharp cheddar cheese* grated
Instructions
- 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.
- Turn off the heat, and remove the skillet from the stove**. 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.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
146 Comments on “Homemade Nacho Cheese Sauce”
My husband and teen boys love that nasty jarred cheese sauce or even the stuff that you can get from a convenience store 8shudders* and I HATE when they eat it. This however, I’d be totally fine with making for them. it looks delicious and not full of 12 days worth of sodium, chemicals and fat
hahaha, jarred cheese sauce does seem off-putting, doesn’t it!
I need this!! Will be making this soon! 🙂
Thank you. Have a great Sunday and week.
You too, Liz!
OK – all 4 of my children now LOVE you! I rarely let them eat the orange stuff served at the baseball field…….. which, of course, they LOVE. Now, they can have the orange dip without the chemicals. Awesome!
LOL really happy to hear this, Candi!
I really appreciate this recipe, thanks for sharing, I’m going to pass this along to my family/friends
Hope you enjoy!!
This looks so amazing – and EASY to make! I love the simple ingredients list. I think I’ll have to put this on my Superbowl Sunday snack list. 🙂
Thanks, Crystal! Have fun watching the game =)
Think you could make it with gf flour?
Hi Erin, I unfortunately don’t have any experience with gf flour so I don’t know. What’s in it?
I did, due to allergies, and it was perfectly fine
Thanks for sharing this, Lauren. Very helpful for other readers!
Erin, maybe try using some arrowroot powder? I think I may experiment with some too.
Just made this. It really is as easy as you make it look and very good! I will definitely make again but use a milder cheese as is was a bit too strong for my kids. Would go great over broccoli too! Thanks so much for this recipe!
SO happy the cheese sauce turned out well! Enjoy!
i am partially intolerant to lactose, i can eat dairy products but can’t drink milk. Is there a substitute i can use instead?
Hm, you could probably do water, it just wouldn’t be as creamy.
You could use lactose free milk. My son has the same issue, he can east most dairy, but milk messes him up. I usually cook with his milk instead of mine.
This looks incredible!! Love that it is completely homemade too!!
Thank you
I use this same exact recipe for cheese sauce on cauliflower and mixed veggies. My kids love it!
Just made it. My husband, teenage daughter, and I loved it. Delicious! Have not had nachos in forever because we have changed to organic eating. Thanks for the wonderful recipe. Only change I made was to use medium cheddar because that is what I had in the fridge.
After cooking it, could it be kept warm in a crockpot. Want to make this for pot luck at work. Sounds Delish!