I make this homemade Nacho Cheese Sauce recipe whenever I need a major pick-me-up, and everything feels normal again. It’s ideal for people who say, “Ugh, I give up.”
Even such moments as “Just bring me some nacho cheese and chips.” This basic recipe uses the elements always in the pantry, so it is cheesy, creamy, and insanely cheap. And there is no prep time requirement in the first place (just five minutes), which makes it always convenient when the cravings come. Judgment is not worth passing. Nacho cheese dip is potent stuff.
Please, no processed cheese
I chose to attempt making the nacho cheese sauce myself using actual, basic ingredients rather than going completely overboard and purchasing a gelatinous block of Velveeta. To my astonishment (and maybe to my peril), this authentic cheddar cheese homemade nacho cheese recipe is incredibly simple and quick to prepare.
Add some zing to this homemade nacho cheese sauce!
There are many ways to make or prepare or modify nacho cheese, but despite all these, this recipe is the simplest one. To make them interesting, you can add 4 ounces of canned diced green chiles or replace half of the cheddar with pepper jack cheese. See what you can do with the seasonings by just adding a pinch of cayenne pepper, cumin or garlic powder. Stir in a can of drained tomatoes or green onions that are cut up. This one is fun for you.
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Nacho Cheddar Cheese Sauce Recipe
This is a thick and tangy homemade nacho cheese dip, which is practically five minutes to make and requires only basic, authentic ingredients.
Ingredients for the cheese sauce recipe
- Two tablespoons of butter: Butter will provide your cheese sauce with richness and creaminess. It enhances the general taste and makes the sauce thick.
- 2 tablespoons of flour: This is a thickening agent for the sauce. When combined with the butter, it becomes a roux, which is then used as the foundation of a velvety smooth cheese sauce.
- A cup of whole milk: The liquid to be used in making the creamy sauce is whole milk. Its richness also adds smooth and silky smoothness to the sauce by balancing between the butter and the cheese.
- 6 ounces Medium Cheddar, Shredded (approximately 1.5 cups): The focal point in this mixture is cheddar, and this cheese is of medium hardness, which makes the mixture creamy and gives the food a strong, acidic taste. The shredded cheese melts at a quickened rate, and this contributes to equal distribution of the cheese, leading to a creamy sauce.
- 1/4 teaspoon salt: Salt will enhance the best flavours and features of cheese and other ingredients. A small amount of salt will help enhance the heaviness of the sauce to enhance it.
- 1 and a half teaspoons of chilli powder: Chilli powder provides a slight taste of heat and smoke to the sauce without overpowering the cheese flavour. Having something to supplement the flavour profile of the nacho cheese is a terrific way to do it.
This version is an attempt to create a tasty and creamy cheese sauce which could be poured on top of fries, nachos, or any other snack you would like to turn into a cheesy treat!
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Make easy nacho cheese recipe
In a small saucepan, place the flour and butter. Mix the flour and butter, and warm up until it froths up and bubbles. Continue cooking the mixture by whisking around (lasts about 60 seconds).
Mix the flour and butter, and whisk the milk. When whisking, increase the heat a little and allow the milk to simmer. The mixture will become denser and will take the form of a simmer. When it has become thick enough to put over a spoon, switch off the heat.
Stirring and adding the shredded cheddar in handfuls at a time, melt all the cheese into the sauce. In case of need, turn the pot to a low heat to help melt the cheese. Overheating of the cheese sauce should be avoided.
When it is all melted, add the salt and the chilli powder to the sauce. Taste and season, as needed. The sauce can become quite thick, so just add a splash more milk.
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Tips for a perfect nacho cheddar cheese sauce
The next tips will help you make sure that your homemade nacho cheese recipe works:
Make sure that you cook the flour with the butter in it (a minute should be enough). It helps to eliminate the taste of flour.
Use mild cheddar if you want an easier result. Sharp cheddar has more potential to break or go gritty compared with mild cheddar.
Once the heat is switched off, add in the cheese and stir. After adding the cheese, the sauce can tighten up and become thick and/or gritty should it be overheated. Low heat is allowed to melt the cheese, just in case.
In case possible block cheese and shred by hand. The great level of anti-caking agents in the pre-shredded cheeses may leave your sauce cheese with a powdery taste.
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