Nacho Cheese Sauce

I’m excited to share my Nacho Cheese Sauce—a creamy, smooth, and cheesy dip that’s perfect for drizzling over nachos, smothering fries, or serving with soft pretzels.

Why I’ll Love This Recipe

I love this sauce because it’s rich, flavorful, and so much better than store-bought versions. It’s quick to make, uses simple ingredients, and can be customized for extra spice or different cheese blends.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Unsalted butter

• All-purpose flour

• Whole milk

• Cheddar cheese, shredded

• Monterey Jack cheese, shredded

• Salt

• Paprika

• Chili powder (optional, for spice)

• Jalapeños, chopped (optional)

Directions

1. I melt the butter in a medium saucepan over medium heat.

2. I whisk in the flour and cook for 1–2 minutes to make a roux, stirring constantly.

3. I slowly pour in the milk, whisking until smooth and thickened, about 3–5 minutes.

4. I reduce the heat to low and stir in the shredded cheeses until fully melted and smooth.

5. I season with salt, paprika, and chili powder, then stir in chopped jalapeños if desired.

6. I serve the sauce warm, keeping it over low heat if serving for an extended time.

Servings and Timing

• Servings: About 8 servings

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• I sometimes use pepper jack cheese for a spicier sauce.

• I add a splash of hot sauce for extra heat.

• I stir in diced tomatoes for a queso-style dip.

• I swap part of the milk for heavy cream for a richer sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it over low heat on the stove, adding a splash of milk to restore creaminess. I avoid microwaving too long at once to prevent the sauce from breaking.

FAQs

Can I make this without flour?

Yes—I can thicken the sauce with cornstarch mixed into the milk instead.

What’s the best cheese for nacho sauce?

I like a mix of cheddar for flavor and Monterey Jack for smooth melting.

Can I keep this warm for a party?

Yes—I keep it in a slow cooker on the “warm” setting, stirring occasionally.

How do I make it extra smooth?

I shred my own cheese instead of using pre-shredded, which can have anti-caking agents that make sauces grainy.

Can I freeze nacho cheese sauce?

I don’t recommend it—freezing can cause the sauce to separate and lose its creamy texture.

Conclusion

I love making Nacho Cheese Sauce because it’s quick, cheesy, and versatile. Whether I’m making a plate of loaded nachos or just need a dip for game day, this sauce always hits the spot.