Nacho Cheese Sauce
This from-scratch Homemade Nacho Cheese Sauce is made with only five all-natural ingredients, and takes 10 minutes to make. Perfect for football snacking!
Ingredients
- 2 tbsp butter (salted or unsalted)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (or to taste)
- 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, about 30 seconds.
- 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
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Pre-shredded cheeses 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.
**A few people have reported a gritty/grainy texture, which is usually a result of cheese being overheated. Make sure not to put the heat too high or try to rush the process. The residual heat of the béchamel should melt the cheese sufficiently. You definitely don't want the cheese to bubble.
Storing leftovers: Store in an airtight container in the fridge for up to 5 days.
Reheating: ONLY reheat on the stovetop in a pan (no microwave here). Heat the cheese in a skillet over low heat until melted and warm. Add 2 tbsp of water or milk and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture).
Freezing: You may freeze for up to 2 months, but it will definitely separate, so you'll need to reheat and whisk again, and probably add moisture. Follow the instructions above.
Keeping warm: This sauce does not hold well, but you may keep on low heat on the stove, adding more liquid as needed to keep a smooth texture. Or use a crockpot, a fondue pot, or a saucepan over a warming plate.
Nutrition
Calories: 333kcal, Carbohydrates: 7g, Protein: 16g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 79mg, Sodium: 392mg, Sugar: 3g