This is a straightforward homemade version of that legendary nacho cheese sauce — buttery, tangy, smooth, and slightly spicy. Comes together in five minutes, disappears faster than that.
Jump to RecipeQuick Summary
- Prep time: 0
- Cook time: 5 mins
- Flavor: cheesy, salty, a little kick
- Great for: chips, fries, tacos, finger-licking moments
Why I Like This Recipe
Not even gonna lie — sometimes I crave the Taco Bell cheese more than actual tacos. It’s just so dunkable. One night I had half a block of cheddar and some milk and decided to try making it. It was… dangerously easy. I’ve made it a dozen times since and honestly? I don’t miss the little plastic cup.
Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- 6 oz shredded medium cheddar cheese (about 1½ cups)
- ¼ tsp salt
- ¼ tsp chili powder
How To Make Nacho Cheese Sauce
- Start the roux: In a small saucepan, melt the butter. Whisk in the flour. Let it bubble and get a little foamy — like 60 seconds.
- Add the milk: Slowly whisk in the milk. Crank the heat a bit. Keep stirring ‘til it simmers and thickens enough to coat a spoon.
- Melt the cheese: Kill the heat. Stir in the cheese a handful at a time. If it’s not melting, warm it on low but don’t boil it or it’ll go weird.
- Season it: Add salt and chili powder. Taste it. Want more heat? Add a pinch more chili.
- Serve hot: Pour over chips. Dunk fries. Eat it with a spoon (I won’t tell).
Tips for Success
- Use medium cheddar — sharp gets gritty, mild’s too bland.
- Don’t let it boil after adding cheese. It’ll split.
- Sauce too thick? Splash of milk. Too thin? Simmer a little longer.
- Chili powder is optional but makes it legit.
Storage and Reheating
- Fridge: Keeps 3–4 days. It’ll thicken up but comes back to life with a little milk and low heat.
- Microwave: Reheat in short bursts, stirring in between. Add milk if it’s stiff.
- Freezer: Nope. It won’t survive. Cheese sauces aren’t built for it.
FAQs
Sure, but cheddar is the classic. A bit of Monterey Jack or Velveeta works too for extra creaminess.
Add more chili powder, or stir in a little hot sauce or cayenne.
It’s real cheese, so better — but yes, it scratches that same itch.
Totally. Just keep whisking. Don’t let it scorch.
2% works. Skim makes it a little sad. Cream makes it wild.
Common Mistakes and How to Dodge Them
- Overheating the cheese: Once it splits, there’s no saving it. Keep the heat low when adding cheese.
- Not whisking enough: If you don’t whisk the roux, it’ll get lumpy. And no one wants lumpy cheese sauce.
- Using pre-shredded cheese: It’s got anti-caking stuff that makes it clumpy. Shred your own if you can.
- Skipping the seasoning: Salt and chili powder balance the richness. Don’t skip ‘em.
- Letting it sit too long: It thickens fast. Serve it hot or keep it warm on low heat.
Nutrition Facts (Per ¼ cup serving)
- Calories: 183 kcal
- Carbohydrates: 4.92g
- Protein: 8.13g
- Fat: 14.65g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 337mg
- Fiber: 0.32g
- Sugar: 1g
Nacho Cheese Sauce Recipe
Course: AppetizersCuisine: American-MexicanDifficulty: Easy6
servings5
minutes183
kcalCreamy, melty nacho cheese sauce made with real cheddar, butter, milk, and a little chili spice — better than fast food, ready in five.
Ingredients
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup whole milk
6 oz medium cheddar, shredded
¼ tsp salt
¼ tsp chili powder
Directions
- Melt butter in small pot, whisk in flour until bubbly (60 sec).
- Slowly whisk in milk. Heat until simmering and thick.
- Remove from heat, stir in cheese in batches until melted.
- Add salt and chili powder. Adjust to taste.
- Serve hot over chips, fries, or anything.
Notes
- Don’t overheat the cheese — it’ll separate.
- Real cheddar = best texture and flavor.
- Whisk constantly to avoid lumps.
- Add a splash of milk if reheating leftovers.
