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Quick & Creamy Homemade Nacho Cheese Sauce (Better Than Store-Bought)

A hand dips a tortilla chip into a pile of nachos generously covered in thick, flowing nacho cheese sauce.
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Make this smooth, rich nacho cheese sauce from scratch in minutes. It is the perfect restaurant-style dip for chips, fries, or tacos, and it stays velvety without graininess.

Ingredients

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  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper (optional, for a slight kick)

Instructions

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour to create a smooth paste, called a roux. Cook the roux for one minute, stirring constantly.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. Add the shredded cheddar and Monterey Jack cheeses, salt, garlic powder, and cayenne pepper, if using.
  5. Stir gently until all the cheese is completely melted and the sauce is smooth and velvety. Avoid over-stirring once the cheese is added.
  6. Serve immediately as a topping for nachos, fries, or as a dip for tortilla chips.

Notes

  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
  • Keep the heat low when adding the cheese to prevent the sauce from becoming grainy or separating.
  • This sauce is excellent as a cheesy fry topping for game day snacks.

Nutrition

Find it online: https://hungryhearld.com/quick-creamy-homemade-nacho-cheese/