This nacho cheese sauce is creamy, cheesy, and super easy to whip up. It’s perfect for drizzling over tortilla chips or adding to your favorite dishes!
You’ll definitely want to keep some handy for movie nights or spontaneous snack cravings. Trust me, it disappears fast! 🎉
I love making this sauce because it takes just minutes to prepare. Just melt some cheese, mix in a few goodies, and enjoy it warm—simple comfort food at its best!
Ingredients & Substitutions
Butter: Unsalted butter is perfect for this recipe as it allows you to control the salt level. If you’re dairy-free, try using olive oil or a plant-based butter instead.
Flour: All-purpose flour is what you’ll want for thickening the sauce. If you’re looking for a gluten-free option, cornstarch or a gluten-free flour blend can work well as substitutes.
Milk: Whole milk adds richness and creaminess. If you’re watching fat intake, you can use low-fat milk, or for a dairy-free version, almond or oat milk can also be used, but the sauce may not be as creamy.
Cheddar & Monterey Jack: Sharp cheddar provides that classic nacho flavor, while Monterey Jack adds creaminess. If you prefer a spicier kick, try using Pepper Jack cheese instead!
Spices: Garlic and onion powders boost flavor in the sauce. Feel free to swap them with fresh minced garlic and onion for a more robust flavor. About a clove of garlic and a tablespoon of finely chopped onion should do nicely.
Chili powder: This adds heat, but if you want it mild, feel free to skip it or use paprika for color and flavor without the spice.
How Can I Make the Roux Perfectly?
Making a smooth roux is key to achieving a creamy cheese sauce. If you don’t do it right, lumps can form and affect the sauce’s texture. Here’s how to get it perfectly smooth:
- In a medium saucepan, melt the butter on medium heat, making sure it doesn’t brown.
- Add the flour and use a whisk to stir it in. Cook for about 1 minute to get rid of the raw flour taste.
- While whisking constantly, pour in the milk gradually to avoid lumps. Keep stirring until the mixture thickens slightly — this usually takes about 3–5 minutes.
Remember, patience is your friend here! Stirring consistently prevents that dreaded lumpiness.
How to Make Nacho Cheese Sauce
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole milk recommended)
- 1 1/2 cups shredded cheddar cheese (preferably sharp)
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper to taste
- Jalapeños or diced tomatoes for garnish (optional)
How Much Time Will You Need?
This nacho cheese sauce takes about 10 minutes to prepare. You’ll spend a few minutes melting and mixing on the stove, and before you know it, you’ll have a rich and creamy cheese sauce ready to serve with your favorite snacks!
Step-by-Step Instructions:
1. Melting the Butter:
Start by placing a medium saucepan on the stove over medium heat. Once it’s warm, add the 2 tablespoons of unsalted butter. Let the butter melt completely, and watch it carefully to make sure it doesn’t brown.
2. Making the Roux:
After the butter has melted, it’s time to add the flour. Sprinkle in the 2 tablespoons of all-purpose flour and use a whisk to mix it in. Keep whisking continuously for about 1 minute. This will create a roux, which helps thicken your sauce.
3. Adding the Milk:
Now comes the fun part! Gradually pour in 1 cup of milk while whisking. This helps prevent lumps from forming. Continue cooking this mixture for about 3 to 5 minutes, or until it thickens slightly. You’ll want it to have a smooth, creamy texture.
4. Melting the Cheeses:
Once your mixture has thickened, reduce the heat to medium-low. Add in the 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Stir gently until both cheeses are completely melted and your sauce is nice and smooth.
5. Seasoning the Sauce:
Next, stir in 1 teaspoon each of garlic powder and onion powder. If you like a little kick, you can also add 1/2 teaspoon of chili powder. Season to taste with salt and pepper, mixing everything together to ensure a burst of flavor in every bite.
6. Adjusting Consistency:
If you prefer a thinner sauce, simply add a little more milk until you reach the consistency you like. Keep stirring until everything is well combined.
7. Serving Your Nacho Cheese Sauce:
Now it’s time to dig in! Serve your warm nacho cheese sauce with some crunchy tortilla chips. If you want to jazz it up, feel free to garnish with jalapeños or diced tomatoes. Enjoy your delicious creation!
Can I Use Different Types of Cheese?
Absolutely! You can substitute the cheddar and Monterey Jack with other cheese varieties like pepper jack for added heat, or even cream cheese for a creamier texture. Just make sure to choose cheeses that melt well!
How Do I Store Leftover Nacho Cheese Sauce?
Store any leftover cheese sauce in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop, adding a splash of milk to restore the creamy consistency if it thickens up.
Can I Make This Sauce Ahead of Time?
Yes, you can make the cheese sauce ahead of time! Prepare it, let it cool, and then store it in the fridge. When you’re ready to serve, just reheat as mentioned above, stirring well.
How Can I Make This Sauce Spicier?
If you’d like more heat, consider adding more chili powder, or try incorporating diced jalapeños directly into the sauce. You could also use hot sauce for an extra kick!
