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 minutes mins
Cook Time5 minutes mins
Total Time10 minutes 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.
- 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.
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