Description
This homemade nacho cheese sauce is a creamy, flavorful dip made with sharp cheddar cheese and a blend of spices. Perfect as a party appetizer or a delicious topping for chips, this easy-to-make sauce delivers rich cheesy goodness with a slight kick from chili and cayenne pepper.
Ingredients
Scale
Nacho Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for heat)
Instructions
- Melt the butter and make roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux without browning it.
- Add the warm milk: Slowly whisk in the warm milk, making sure to avoid lumps. Continue whisking frequently as it cooks to combine the roux and milk into a smooth base.
- Thicken the sauce: Cook the mixture for 3–5 minutes over medium heat, whisking often, until it thickens to a creamy consistency.
- Add cheese and spices: Reduce the heat to low and stir in the shredded cheddar cheese along with garlic powder, onion powder, chili powder, salt, and cayenne pepper if using.
- Finish the sauce: Stir continuously until the cheese has completely melted and the sauce is smooth and creamy.
- Serve warm: Remove from heat and serve the cheese sauce warm with tortilla chips or use it as a topping for nachos.
Notes
- For best texture, shred cheese from a block instead of using pre-shredded cheese, which may contain anti-caking agents.
- Substitute half the cheddar with pepper jack cheese for a spicier flavor.
- Store leftover sauce in an airtight container and reheat gently with a splash of milk to maintain creaminess.