Nacho Cheese Sauce

Nacho Cheese Sauce is a smooth, creamy, and flavorful dip that’s perfect for drizzling over nachos, dunking fries, or smothering a plate of loaded tacos. It’s the kind of quick and cheesy comfort I love making when I want something indulgent, easy, and packed with bold flavor.

Why You’ll Love This Recipe

I love how this cheese sauce comes together in just a few minutes using pantry staples. It’s velvety, melty, and way better than anything from a can or jar. Whether I’m hosting game night, throwing together a casual snack board, or just craving something cheesy, this recipe always delivers — hot, gooey, and customizable.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter

• All-purpose flour

• Whole milk

• Cheddar cheese, shredded

• Salt

• Garlic powder

• Onion powder

• Paprika or chili powder (optional, for heat and color)

• Jalapeños or hot sauce (optional, for spice)

Directions

1. I melt the butter in a saucepan over medium heat, then whisk in the flour to form a smooth roux.

2. I cook the roux for about a minute to remove the raw flour taste.

3. I slowly whisk in the milk until the mixture is smooth and begins to thicken.

4. I lower the heat and stir in the shredded cheddar cheese, letting it melt completely.

5. I season the sauce with salt, garlic powder, onion powder, and paprika for depth and flavor.

6. I stir until the sauce is smooth and creamy, then serve it warm with chips, fries, or anything else that needs a cheesy upgrade.

Servings and Timing

This recipe makes about 2 cups of sauce.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I sometimes add diced jalapeños or a splash of hot sauce for a spicy kick.

• For a smokier flavor, I stir in chipotle powder or smoked paprika.

• I love mixing Monterey Jack or Pepper Jack with cheddar for extra creaminess.

• When I want a thinner sauce for drizzling, I just add a little more milk.

Storage/Reheating

I store leftover cheese sauce in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a saucepan over low heat or microwave it in short intervals, stirring often. If it thickens too much, I whisk in a splash of milk to bring it back to the right consistency.

FAQs

Can I use pre-shredded cheese?

I prefer shredding cheese myself because pre-shredded varieties often have anti-caking agents that affect smoothness.

How do I make this sauce spicier?

I add hot sauce, diced jalapeños, or a pinch of cayenne pepper to bring up the heat.

Can I make this ahead of time?

Yes, I often make it a few hours ahead and gently reheat it when it’s time to serve.

What’s the best cheese for nacho sauce?

I use sharp cheddar for flavor, but melting cheeses like American or Velveeta make it ultra smooth.

Can I freeze cheese sauce?

I don’t recommend it — the texture can become grainy once thawed, so I prefer making it fresh or storing it short-term in the fridge.

Conclusion

Nacho Cheese Sauce is one of those easy recipes I keep in my back pocket for when I need something fast, cheesy, and irresistible. I love how versatile it is — perfect for dipping, pouring, or spooning straight from the pot. It’s comfort food made simple, and once I make it from scratch, I never go back to store-bought.

Nacho Cheese Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 2 cups
• Category: Appetizer, Sauce, Dip
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Nacho Cheese Sauce is a rich, creamy, and irresistible dip that comes together in just minutes with simple ingredients. Perfect for drizzling over nachos, dunking fries, or adding a cheesy boost to tacos and burgers, this homemade sauce beats anything from a can with its fresh flavor, velvety texture, and easy customization.

---

Ingredients

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk (plus more if needed for thinning)
• 2 cups sharp cheddar cheese, shredded
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika or chili powder (optional, for heat and color)
• Diced jalapeños or hot sauce (optional, for added spice)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt butter in a medium saucepan over medium heat.

2. Whisk in flour to create a smooth roux; cook for 1 minute.

3. Gradually whisk in milk until smooth and thickened.

4. Lower the heat and add shredded cheddar cheese, stirring until melted and creamy.

5. Season with salt, garlic powder, onion powder, and paprika or chili powder.

6. Stir until fully combined. Adjust thickness by adding more milk if needed.

7. Serve warm with chips, fries, or as a cheesy topping.

---

Notes

• For a spicier sauce, stir in diced jalapeños, hot sauce, or cayenne pepper.
• Blend Monterey Jack or Pepper Jack with cheddar for extra smoothness.
• Reheat gently and whisk in milk if the sauce thickens after chilling.
• Always use freshly shredded cheese for the smoothest texture.