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Nacho cheese sauce recipe

Nacho Cheese Sauce

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  • Author: Chefjar
  • Total Time: 15 mins
  • Yield: 6 1x


Looking for the perfect addition to your next snack or meal? Look no further than delicious and creamy Nacho Cheese Sauce! Whether you're hosting a party or just looking for a quick and easy way to add some cheesy goodness to your food, Nacho Cheese Sauce is the perfect choice. Try it today and taste the difference!


  • 2 Jalapeno peppers
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup full fat milk
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon hot sauce
  • 3/4 teaspoon paprika
  • 8 oz. cubed Velveeta Cheese, Cheddar, or Monterey Jack


  • 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.


Storage: Let it cool down to room temperature. Then transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat the sauce on low heat while stirring occasionally until heated through.

Reheating: To reheat homemade nacho cheese sauce, place it in a microwave-safe bowl and heat it in 30-second intervals, stirring in between each interval, until it is hot and smooth. Alternatively, you can reheat it on the stove over low heat, stirring frequently to prevent scorching. If the sauce becomes too thick upon reheating, you can add a splash of milk or cream to thin it out to your desired consistency.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Sauces & Dips
  • Cuisine: Mexican


  • Calories: 508 kcal
  • Sugar: 16 g
  • Sodium: 2055 mg
  • Fat: 33 g
  • Saturated Fat: 20 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 27 g
  • Cholesterol: 105g