Learn how to make the most delicious Nacho Cheese Sauce at home using a range of cheese options such as Velveeta, Monterey Jack, Cheddar and more! With my secret trick, this is the BEST Nacho Cheese Sauce recipe you'll come across. It is perfect to enhance the flavor of nachos, tacos, burgers, hot dogs, and more.
Nacho Cheese Sauce Recipe
Have you tried making nacho cheese sauce at home but it turned out bland? Don't worry, I have a secret trick to make it taste like classic nacho cheese. All you need is one jalapeno, some hot sauce, and simple seasonings. Keep reading to learn how and make delicious nachos!
Why You will Love This Nacho Cheese Sauce
Here's why you'll love this Nacho Cheese Sauce Recipe:
- It's incredibly CHEESY! This hot, melty, and liquidy sauce is packed with delicious, rich, and flavorful cheese.
- It's QUICK & EASY! With only a few ingredients and just 10 minutes to melt the cheese, this recipe is a breeze to make. Enjoy it in no time!
- It's an ANY TIME DIP! Whether you're snacking, hosting a party, celebrating Cinco de Mayo, having Taco Night, or just need a quick fix, this sauce is the perfect addition.
How To make Nacho Cheese Sauce
To see ingredient quantities and full instructions, refer to the recipe card located below this post.
- Begin by melting butter in a saucepan, then adding sliced jalapeno with the seeds removed. Allow the jalapenos to infuse the butter with their flavor for about 2 minutes. Remove the jalapenos, but keep the butter in the pan. Next, whisk in the flour and cook for 2 minutes or until you can no longer smell the flour.
- Add the milk to the mixture gradually while whisking continuously to achieve a smooth consistency. Bring it to a gentle boil, then reduce the heat to a simmer. Add hot sauce, paprika and cayenne pepper. To avoid getting a grainy consistency, reduce the heat to low before adding the cheese. If the base is too hot, it can ruin the texture. Finally, add the cheese and stir until fully melted.
- Keep stirring the mixture until the cheese is fully melted and smooth. Serve immediately with chips!
Expert Tips
Here are some tips to help you make the perfect Nacho Cheese Sauce:
- Use a block of cheese and shred it yourself for the best texture and flavor. Pre-shredded cheese often contains additives that can affect the melting and flavor of the cheese.
- To prevent a grainy texture, make sure the base of the sauce isn't too hot before adding the cheese. Add the cheese gradually over low heat, stirring continuously until fully melted.
- For extra flavor, try adding Rotel tomatoes with green chilies to your sauce. You can also use different types of cheese, such as Velveeta, American, Cheddar, or Monterey Jack, depending on your preference.
- Be sure to whisk the flour into the butter thoroughly to avoid any lumps in the sauce.
- Don't skimp on the hot sauce! It can really add a kick of flavor to the sauce.
- Serve the sauce immediately with your favorite chips or other snacks. Leftover sauce can be stored in an airtight container in the fridge for up to a week.
Storage
To store homemade nacho cheese sauce, allow it to cool down to room temperature first. Once cooled, transfer the sauce to an airtight container and store it in the refrigerator for up to a week.
Reheating
When reheating the sauce, do so on low heat and stir frequently to prevent it from burning. If the sauce appears too thick, you can add a little bit of milk to thin it out to your desired consistency. However, keep in mind that the texture may change slightly after being stored in the fridge.
Frequently Asked Questions
Yes, you can freeze nacho cheese sauce for later use. To freeze, allow the sauce to cool to room temperature before transferring it to an airtight container or freezer bag.
When freezing, make sure to leave some room at the top of the container as the sauce may expand as it freezes. Label the container with the date and contents before placing it in the freezer.
To thaw the sauce, transfer it from the freezer to the fridge and let it thaw slowly overnight. Once thawed, you may need to reheat the sauce on low heat and add a little bit of milk to restore its original consistency. Note that the texture may change slightly after being frozen and thawed, but the flavor should still be delicious.
You can use a variety of cheeses including Velveeta, American, Cheddar, or Monterey Jack.
Tools for This Recipe
Here are some helpful tools you may need for this recipe:
- Box cheese grater - This will give you the best results for creamy, melty cheese. Avoid using pre-shredded cheese as it contains cellulose and won't melt as well.
- Mini crockpot - This is great for keeping the cheese sauce warm while serving.
- Measuring spoons - Magnetic measuring spoons are a convenient way to keep your kitchen drawer organized.
Other Sauce Recipes
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Nacho Cheese Sauce
Ingredients
- 2 Jalapeno peppers
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup full fat milk
- ¼ teaspoon cayenne pepper
- 1 teaspoon hot sauce
- ¾ teaspoon paprika
- 8 oz. cubed Velveeta Cheese Cheddar, or Monterey Jack
Instructions
- Cut the jalapenos in half and remove the stem and seeds. Slice into smaller pieces.
- Heat butter in a medium-sized saucepan over medium-low heat. Add the jalapenos (with skin side up) and cook until they are soft, for about 2 minutes. Make sure not to brown the butter, we only want the jalapeno flavor to transfer into the butter.
- Take out the jalapenos and add flour to the saucepan. Cook for 2 minutes or until you can't smell the flour anymore.
- Add the milk to the roux, one splash at a time, and keep whisking to ensure it blends well. Adding it too fast could cause the roux to break. Keep whisking until all the milk is fully incorporated.
- Bring it to a boil, then reduce the heat to a simmer. Add the cayenne, hot sauce, and paprika.
- Reduce the heat to low. If the base is too hot when you add the cheese, the sauce will become grainy. Add the cheese gradually and stir continuously until it is fully melted and the mixture is smooth.
- Serve the nacho cheese sauce immediately with Potato Chips, French fries, Air Fryer Fingerling Potatoes, tortilla chips, crusty bread bites, or vegetables.
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