Nacho Cheese Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 cups
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Calories
510 kcal
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Course
Condiments
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Cuisine
American
Nacho Cheese Sauce
Description
The sauce begins by softening sliced jalapeños in butter over medium-low heat to infuse a mild spicy flavor without browning. Removing the peppers, a roux is formed by whisking in flour. Gradually adding milk while whisking prevents lumping and builds a smooth base. The mixture is brought to a simmer and flavored with cayenne pepper, hot sauce, and paprika to balance heat and smokiness.
Once cooled slightly to avoid clumping, cubed Velveeta cheese is stirred in until melted, producing a classic creamy nacho cheese texture. Serving suggestions include topping chili cheese dogs, fries, potato wedges, and tortilla chips, or by itself for dipping. The recipe notes suggestions for cheese variations and additions such as canned tomatoes with green chilies.
Stored refrigerated in an airtight container, leftovers keep up to five days. Reheating should be done gently in a skillet with milk added to loosen texture. The recipe yields about 2 cups of sauce.
Ingredients
- 2 jalapeños
- 3 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1/8 teaspoon cayenne pepper
- 1 Teaspoon hot sauce
- 8 oz. Velveeta cheese see notes, cubed
- 1 teaspoon paprika
Instructions
- Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.
- Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.
- Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.
- Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.
- Bring to a boil, then reduce to a simmer. Add the 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 and stir continuously until melted and smooth.
- Serve immediately with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.
Notes
- Store the cheese sauce in an airtight container in the fridge for up to five days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk to restore creamy consistency.
- Using Velveeta helps replicate classic nacho cheese texture; other cheeses like American, cheddar, or Monterey Jack can be used as variations.
- Adding Rotel tomatoes with green chilies provides an optional flavor boost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 2055mg | 86% |
| Potassium | 611mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 10mg | 11% |
| Calcium | 798mg | 80% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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