Nacho Cheese? It Can Be!
What do you call cheese that’s not yours? Nacho cheese! All jokes aside, this nacho cheese sauce is the BEST! I love simple recipes that take little, to no effort, yet produce maximum flavor. That’s what we’re doing today! Using only 5 ingredients, we are creating a luscious, creamy cheese sauce that will have your tastebuds dancing.
Easy To Make Simple, Short Ingredient List Delicious & Versatile Better & Less Expensive Than Store Bought
Requiring almost zero prep, and made in a matter of minutes, this nacho cheese sauce is the perfect addition to amplify any basic dish to make it a stand-out crowd pleaser. I mean, 5 ingredients that you’ll most likely already have at home? Doesn’t get much better than that!
Ingredient Notes
Butter – I always use unsalted to control the sodium. Flour – I used all-purpose flour, cornstarch can be used for a gluten free alternative. This is going to help thicken the sauce. Milk – Any type will work, dairy or non dairy. Use your preference! Cheese – Now I hardly ever use Velveeta, but sometimes you just have to if you want the most silkiest and smoothest cheese sauce. Of course you don’t have to, you could always use a Monterey Jack cheese or cheddar cheese, or even a combination of the two, but if you really want a creamy smooth sauce, go with Velveeta. Hot Sauce – Use your favorite! You can also make your own at home using my hot sauce recipe.
How To Make Nacho Cheese Sauce
Tips
Storing
After your nacho cheese sauce has cooled to room temperature, transfer it into an airtight container. It can be stored in the refrigerator for up to a week, and then reheated in a saucepan over low heat when ready to use.
Freezing
I don’t recommend freezing this sauce as the consistency, texture and flavor will change.
More Great Recipes To Try
Baked Mac And CheeseEasy NachosEasy GuacamolePerfect Pork TenderloinBroccoli Cheese SoupBuffalo Chicken DipPimento Cheese
title: “Nacho Cheese Sauce” ShowToc: true date: “2024-10-28” author: “Steve Williams”
Serve this with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.
Nacho Cheese Sauce
Have you ever tried to replicate classic nacho cheese sauce at home, only to end up with a boring, bland result that tastes nothing like the velvety smooth nacho cheese that we all know and love? I’ve got the secret trick to infusing this sauce with classic nacho flavor. And all it takes is 1 jalapeno, a little hot sauce, and some simple seasonings. Read on and get ready to make some nachos!
How to Make It (Summary)
See recipe card below this post for ingredient quantities and full instructions.
Melt butter in a saucepan and add sliced jalapeno (seeds removed). Let the jalapenos flavor up the butter for about 2 minutes. Remove and leave the butter in the pan. Whisk in flour and cook for 2 minutes, until you can no longer smell flour.
Add the milk in splashes, whisking continuously to ensure a smooth result. Bring to a gentle boil, reduce to a simmer. Add cayenne, hot sauce, and paprika. Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese.
Stir continuously until melted and smooth. Serve immediately with chips! Save leftovers for Chili Cheese Dogs.
Pro Tips
The most important step is to make sure the base of the sauce isn’t too hot when you add the cheese, or you’ll end up with a grainy consistency. Add the cheese gradually over low heat and stir to combine until fully melted. I find that using Velveeta is the best way to replicate classic nacho cheese sauce at home, but American, Cheddar, or Monterey Jack are all great variations of cheeses that you can use. Don’t use packaged shredded cheese as it contains cellulose and doesn’t melt well. Shred cheese from a block for the best creamy texture and flavor. Rotel tomatoes with green chilies makes a great addition to this nacho sauce. I use Frank’s Hot Sauce in this recipe.
Storage
Store in an airtight container and refrigerate for up to 5 days.
Reheating
Reheat in a skillet over medium-low heat. Add splashes of milk to loosen it up and restore it back to it’s original form.
Can you Freeze Nacho Cheese Sauce
Nacho cheese sauce made with Velveeta can be frozen, the consistency once reheated can vary slightly but it’s not a huge difference. Let it defrost first and reheat it in a skillet as outlined above.
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Tried This Recipe?
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Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces. Mini Crock– Perfect for keeping this warm for serving. Measuring spoons I love that these are magnetic. They keep my drawer neat.
