Nacho Cheese Sauce

Nacho Cheese Sauce
  • PREP TIME
    5 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    20 mins
  • SERVING
    4 People
  • VIEWS
    1.9K

Indulge in the velvety embrace of homemade nacho cheese sauce, a symphony of creamy, cheesy goodness that elevates humble tortilla chips to a gourmet experience. Ready in minutes, this luscious sauce will transform any gathering into a fiesta of flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    67 mg
  • Fiber
    0 g
  • Protein
    14 g
  • Saturated Fat
    14 g
  • Sodium
    1095 mg
  • Sugar
    3 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients and have them measured and ready to go. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View Melt butter in a medium saucepan over medium heat. (2 minutes)

Image Step 03
03 Step

Recipe View Whisk in flour until a smooth paste forms, creating a roux. Cook for 1 minute, stirring constantly, to eliminate any raw flour taste. (3 minutes)

Image Step 04
04 Step

Recipe View Gradually pour in milk, whisking continuously to prevent lumps from forming. Stir until the mixture thickens and becomes smooth. (5 minutes)

Image Step 05
05 Step

Recipe View Reduce heat to low. Add cheese and salt; cook and stir until the cheese has completely melted and the sauce is smooth and creamy. Ensure the cheese is fully incorporated for the best texture. (15 minutes)

Image Step 06
06 Step

Recipe View Serve immediately with your favorite tortilla chips or use as a decadent topping for nachos, vegetables, or baked potatoes. (Enjoy!)

For a richer flavor, substitute half-and-half or heavy cream for part of the milk.
Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicy kick.
If the sauce becomes too thick, add a splash of milk to thin it out. If it's too thin, simmer for a few minutes to reduce.
For best results, use a high-quality melting cheese that melts smoothly and evenly.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.

Caitlyn Armstrongblick

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 638 Ratings)
Total Reviews: (7)
  • Leonor Mcdermott

    Quick, easy, and everyone raved about it!

  • Sabrina Dubuqueboyer

    The sauce was a bit too thick for my liking, so I added a little more milk. Turned out great!

  • Johnson Langosh

    I added a pinch of cayenne pepper for some extra heat. Perfect!

  • Van Schultz

    This recipe is so easy and delicious! My kids love it!

  • Dayana Cronin

    I doubled the recipe for a party and it was a huge hit.

  • Keegan Conn

    This is the best nacho cheese sauce I've ever made! So much better than store-bought.

  • Richard Mayert

    I used cheddar cheese instead of American, and it was amazing!

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