Quick & Creamy Homemade Nacho Cheese Sauce
Make a rich, smooth nacho cheese sauce from scratch in minutes. This recipe is perfect for dipping chips or drizzling over your favorite Tex-Mex dishes.
- Prep Time: 5 min
- Cook Time: 7 min
- Total Time: 12 min
- Yield: About 1.5 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 8 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for a kick)
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Remove the saucepan from the heat. Add the shredded cheddar cheese one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Do not boil the sauce after adding cheese, or it may become grainy.
- Stir in the salt and cayenne pepper, if using.
- Serve the **easy nacho cheese** immediately over nachos, fries, or use it as a **creamy cheese dip**.
Notes
- For the smoothest texture, shred your own cheese instead of using pre-shredded varieties, as pre-shredded cheese often contains anti-caking agents that can affect melting.
- If the sauce thickens too much while sitting, whisk in a splash of milk or water over low heat until you reach your desired consistency.
- This sauce is best served fresh, but you can reheat leftovers gently on the stovetop over very low heat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 35