Quick and Creamy Homemade Nacho Cheese Sauce
Make a smooth, velvety cheese sauce perfect for dipping chips or topping nachos in under ten minutes.
- Prep Time: 5 min
- Cook Time: 7 min
- Total Time: 12 min
- Yield: About 1.5 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- 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.
- Remove the saucepan from the heat. Add the shredded cheddar cheese one handful at a time, stirring until each addition is fully melted and smooth before adding more.
- Stir in the salt and cayenne pepper, if using.
- Serve immediately while warm.
Notes
- Shred your own cheese from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- If the sauce becomes too thick upon standing, whisk in a tablespoon of milk or water until you reach your desired consistency.
Nutrition
- Serving Size: 1/4 cup
- Calories: 185
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 45