This Nacho Cheese Sauce showcases how simple ingredients can come together to make a delectable, versatile and flavorful sauce! Made with just 5 ingredients, in just 10 minutes, it’s guaranteed to replace any store bought version you can find!
What do you call cheese that’s not yours? Nacho cheese! All jokes aside, this nacho cheese sauce is the BEST! I love simple recipes that take little, to no effort, yet produce maximum flavor. That’s what we’re doing today! Using only 5 ingredients, we are creating a luscious, creamy cheese sauce that will have your tastebuds dancing.
Nacho Cheese? It Can Be!
- Easy To Make
- Simple, Short Ingredient List
- Delicious & Versatile
- Better & Less Expensive Than Store Bought
Requiring almost zero prep, and made in a matter of minutes, this nacho cheese sauce is the perfect addition to amplify any basic dish to make it a stand-out crowd pleaser. I mean, 5 ingredients that you’ll most likely already have at home? Doesn’t get much better than that!
Ingredient Notes
- Butter – I always use unsalted to control the sodium.
- Flour – I used all-purpose flour, cornstarch can be used for a gluten free alternative. This is going to help thicken the sauce.
- Milk – Any type will work, dairy or non dairy. Use your preference!
- Cheese – Now I hardly ever use Velveeta, but sometimes you just have to if you want the most silkiest and smoothest cheese sauce. Of course you don’t have to, you could always use a Monterey Jack cheese or cheddar cheese, or even a combination of the two, but if you really want a creamy smooth sauce, go with Velveeta.
- Hot Sauce – Use your favorite! You can also make your own at home using my hot sauce recipe.
How To Make Nacho Cheese Sauce
- Make Roux: Melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook for 1 to 2 minutes, while whisking continuously to remove the raw flour taste.
- Finish: Whisk in the milk and bring to a simmer. Add the cheese and cook for another 2 minutes or until the cheese melts. Add the hot sauce and stir.
- Serve: Serve with tortilla chips.
FAQs & Expert Tips
FAQs
A roux is a mixture of equal parts butter and flour, whisked and cooked together. It’s used as a thickener in sauces!
Honestly, you can use any cheese you want! Although I chose to use Velveeta for a smooth and silky sauce, you could choose any cheese that that melt easily and have a distinct flavor like Monterey jack, or cheddar, but the choice is yours! You can play around with different varieties or combinations to find your favorite.
Well of course I’m going to say on top of tortilla chips, it’s nacho cheese sauce! However, the name does not make the sauce. You can use this creamy cheese sauce on veggies, pasta, potatoes, you name it! Anything that you think needs a little cheese sauce, ADD IT.
Tips
- Make sure when making the roux, to whisk constantly to remove any lumps.
- For a gluten free version, use cornstarch in place of flour.
- Not a fan of hot sauce? Leave it out! I find it adds a nice kick of flavor, but the choice is yours.
Storing
After your nacho cheese sauce has cooled to room temperature, transfer it into an airtight container. It can be stored in the refrigerator for up to a week, and then reheated in a saucepan over low heat when ready to use.
Freezing
I don’t recommend freezing this sauce as the consistency, texture and flavor will change.
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Nacho Cheese Sauce
Equipment
Instructions
- Make Roux: Melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook for 1 to 2 minutes, while whisking continuously to remove the raw flour taste.
- Finish: Whisk in the milk and bring to a simmer. Add the cheese and cook for another 2 minutes or until the cheese melts. Add the hot sauce and stir.
- Serve: Serve with tortilla chips.
Recipe Notes
- Make sure when making the roux, to whisk constantly to remove any lumps.
- For a gluten free version, use cornstarch in place of flour.
- Not a fan of hot sauce? Leave it out! I find it adds a nice kick of flavor, but the choice is yours.
- After your nacho cheese sauce has cooled to room temperature, transfer it into an airtight container. It can be stored in the refrigerator for up to a week, and then reheated in a saucepan over low heat when ready to use.
- I don’t recommend freezing this sauce as the consistency, texture and flavor will change.
Loved this quick easy recipe!
Awesome! We are so glad you liked it 🙂