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Homemade Nacho Cheese Sauce
5 from 18 votes

Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce is a rich, creamy sauce made from a butter and flour roux combined with whole milk, sharp cheddar cheese, and seasoned with cayenne pepper and hot sauce for a subtle heat. It’s smooth and velvety, ideal for drizzling over nachos, vegetables, or pasta dishes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 cups
Calories: 697 kcal
Course: Appetizer, Condiments
Cuisine: American

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

    Cup of Yum
  1. Start by melting 2 tablespoons of unsalted butter in a small saucepan on medium flame. Sprinkle flour over the top.
  2. 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.
  3. Slowly add milk (or half and half) to the butter-flour paste in a steady stream.
  4. Continue whisking and cook until the mixture thickens. It will take about 5 minutes. Keep cooking on medium flame.
  5. Once the mixture begins to thicken add hot sauce, cayenne pepper, salt, and pepper to taste. Whisk together.
  6. 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.
  7. Taste and adjust seasoning or spice if required.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 2 cups

Amount Per Serving

Calories 697

% 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.