Homemade Nacho Cheese Sauce
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
2 cups
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Calories
697 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Homemade Nacho Cheese Sauce
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A bowl of silky smooth, cheesy, spicy nacho cheese sauce is super easy to make than you thought. It’s perfect for dip, nacho cheese, with fries, steamed or roasted broccoli, as mac and cheese sauce and so much more.
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Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons plain flour
- 1 ½ cups milk whole/ full cream milk
- ½ teaspoon cayenne pepper
- 1 ½ tablespoons hot sauce
- salt and pepper to taste
- 2 cups sharp cheddar cheese
Instructions
- Start by melting 2 tablespoons of unsalted butter in a small saucepan on medium flame. Sprinkle flour over the top.
- Keep whisking continuously and cook the flour for about 1 minute. It’s important to cook out the floury flavor and not burn the flour.
- Slowly add milk (or half and half) to the butter-flour paste in a steady stream.
- Continue whisking and cook until the mixture thickens. It will take about 5 minutes. Keep cooking on medium flame.
- Once the mixture begins to thicken add hot sauce, cayenne pepper, salt, and pepper to taste. Whisk together.
- Turn off the heat, and add grated cheese. Residue heat will be enough to melt the cheese. Keep whisking constantly until the cheese is fully melted.
- Taste and adjust seasoning or spice if required.
- Pour into serving bowls and serve immediately with nachos. Can be used to pour it over steamed or roasted broccoli, stirred with mac and cheese, or used as a dip.
- Any leftovers can be stored in air-tight containers refrigerated for about 5 days
Notes
- Nutrition: values mentioned below are for 1 cup (cup size approximately 230 ml)
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Grated your cheese! Always buy only block cheese. DO NOT buy pre-grated cheese as it will be addictive like corn starch to keep it from sticking.
- Buy the best quality cheese for the best flavor.
- Use whole milk/full cream milk to get a smoother sauce. Fat content in milk will help turn the sauce smoother.
- Always turn off the heat before adding cheese to ensure you don’t burn cheese or overheat and turn it into a lump. Residue heat will be enough to melt the cheese.
- The cheese sauce will be a bit runny at first, don’t worry. The sauce thickens upon cooling.
- Depending on your spice tolerance adjust the amount of hot sauce and cayenne pepper used in the recipe. If you can’t tolerate heat, skip both. If you like sauce spicier, increase it to your taste preference.
Nutrition Information
Show Details
Calories
697kcal
(35%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
55g
(85%)
Saturated Fat
34g
(170%)
Cholesterol
167mg
(56%)
Sodium
1138mg
(47%)
Potassium
352mg
(10%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1987IU
(40%)
Vitamin C
7mg
(8%)
Calcium
1022mg
(102%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 55g | 85% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 167mg | 56% |
| Sodium | 1138mg | 47% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1987IU | 40% |
| Vitamin C | 7mg | 8% |
| Calcium | 1022mg | 102% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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