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a hand dipping a tortilla chip in a bowl of nacho cheese sauce.
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4.67 from 42 votes

Nacho Cheese Sauce

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!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce, Snack
Cuisine: American, Mexican
Keyword: nacho cheese sauce
Servings: 6
Calories: 152kcal


  • 2 tablespoon butter unsalted
  • 2 tablespoon all-purpose flour
  • 1 cup milk
  • 8 ounce Velveeta or shredded Monterey Jack
  • 1 tablespoon hot 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.


  1. Make sure when making the roux, to whisk constantly to remove any lumps.
  2. For a gluten free version, use cornstarch in place of flour.
  3. Not a fan of hot sauce? Leave it out! I find it adds a nice kick of flavor, but the choice is yours.
  4. 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.
  5. I don't recommend freezing this sauce as the consistency, texture and flavor will change.


Serving: 1serving | Calories: 152kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 675mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 1mg