Homemade Nacho Cheese Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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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
Description
This recipe starts by cooking a butter and flour mixture to form a roux, which thickens the sauce and removes any raw flour taste. Warm milk is gradually whisked in to form a smooth base, then simmered until thickened. Spices including cayenne pepper, hot sauce, salt, and black pepper add a mild kick to the sauce.
Sharp cheddar cheese is added off the heat to prevent curdling, with residual warmth ensuring smooth melting for a creamy consistency. The sauce at serving is pourable, and it thickens as it cools. This allows it to coat nachos evenly or be stirred into other dishes.
Common uses include serving immediately with tortilla chips, pouring over steamed or roasted broccoli, or incorporating into macaroni and cheese. Adjusting hot sauce and cayenne amounts customizes the heat level.
Using block cheese freshly grated rather than pre-shredded is recommended for better melting. Whole milk gives a smoother sauce texture. Leftovers can be stored airtight and reheated gently to maintain consistency without separation.
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 to taste
- black pepper to taste
- 2 cups cheddar cheese sharp
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
- Use freshly grated block cheese instead of pre-shredded for smooth melting.
- Whole milk provides creamier texture; avoid lower-fat milk for this sauce.
- Turn off the heat before adding cheese to prevent burning or lump formation.
- The sauce will thicken as it cools, starting a bit runny when hot is normal.
- Adjust cayenne pepper and hot sauce to suit your spice preference; omit if you prefer no heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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