Nacho Cheese Sauce
Homemade Nacho Cheese Sauce is quick and easy to make! With just 5 natural ingredients and less than 10 minutes, you can have rich and creamy nacho cheese sauce for nachos, fries, or any game day snack!
Homemade Nacho Cheese Sauce
I am a sucker for nachos when I go to the movies. And movie theaters know how to make tasty treats. Don’t get me wrong, I always order popcorn and candy too, but nachos are where it’s at!
Crunchy, cheesy, and they serve it in those handy dandy cups:)
Now some people say that it’s fake but I’m ok with it since I am inhaling copious amount of popcorn butter and salt and washing it down with a gallon of soda.
Go big or go home! I spice mine up with extra pickled jalapeños so who cares if it’s not all real cheese. The flavor is amazing!
Want to join me in enjoying some crunch tortilla chips dipped in cheesy, melty, drippy nacho cheese dip? Come on over. Or check out the recipe below and celebrate at home!
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Ingredients Needed
Butter – Use unsalted butter for this recipe. This way you can control the salt.
Flour – All purpose flour is best. I haven’t tested this recipe with any other flour or flour substitutes.
Evaporated Milk – If you don’t have evaporated milk you can use whole milk. I wouldn’t use reduced fat milk as the water in it can make your cheese sauce grainy.
Cheese – I prefer to grate my own mild or medium real cheddar cheese. It will melt the best. the pre-shredded cheese you get in a bag contains anti-caking chemicals which can keep it from melting properly. I prefer Sharp Cheddar but you can use Colby Jack.
If you want to use the processed cheese like Velveeta or American cheese slices, that is fine but I feel the block cheese has the best flavor!
Spices – I like to use paprika and salt but you can use chili powder if you prefer!
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How to make Nacho Cheese from Scratch
First: Place the flour and butter in a saucepan over medium heat. Stir to melt the butter, combine with the flour, and cook over medium heat until the flour no longer tastes raw and the mixture starts to bubble and look foamy.
Roughly 1-2 minutes.
Second: Slowly pour in the milk and stir to combine. Stirring constantly, cook until the mixture forms a thickened “sauce” that when a spoon dipped in and you run your finger through it, doesn’t bleed back into the space.
Third: Reduce the heat to low and add the grated cheese. Keep stirring until all the cheese is melted and a smooth sauce is formed.
Fourth: Remove from the heat and stir in the spices. Serve warm with chips!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it last?
You can keep it in the refrigerator, tightly covered in an airtight container, for up to 4 days. If it lasts that long!
How do I reheat it?
The best way to reheat your cheese sauce is in the microwave at 30 second intervals until nice and smooth. If it seems thick, you can add a tablespoon or two of milk to thin it out.
You can also put it in a saucepan and reheat it on the stove top over medium-low heat.
Can I freeze it?
You can freeze it, but it will separate when thawed. You will need to reheat it, with a small amount of milk, and whisk until combined and smooth again.
Uses for Nacho Cheese
- Tacos
- Burritos
- Quesadillas
- Nachos
- Dipping pretzels
- Philly cheesesteak sandwiches
Tapas Tips & Tricks
- Use a block of cheese and shred it yourself. You will get a smoother and creamier sauce and the natural flavors will shine.
- Make sure you cook the flour and butter for at least a minute to cook out the raw flour flavor or your sauce will have a chalky taste.
- Mild cheddar is the best flavor without being overly sharp and seems to be the one that will be loved by everyone
- Switch up your flavors a bit by adding Rotel, pico, chopped green chiles, or diced jalapeno peppers to the cheese once it’s melted.
- You can switch out the paprika for chili powder, cumin, garlic powder, or cayenne pepper for even more flavor!
- If the pan is too hot when adding the cheese, turn off heat and remove pan for a minute or two.
- Keep it warm in a crock pot or slow cooker while you have your party!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This nacho cheese sauce recipe is super easy to make and perfect for dipping all sorts of tasty treats! This makes the perfect dip for watching the super bowl or any other sporting event. I love mine on seasoned french fries, soft pretzels, a taco ring, or drizzling on my Taco Bell Nachos!
Nacho Cheese Sauce
Equipment
Ingredients
- 3 tablespoons butter unsalted
- 3 tablespoons all purpose flour
- 12 ounces evaporated milk
- 10 ounces mild cheddar cheese grated by hand
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
Instructions
- In a medium sized saucepan, melt the butter and add the flour.
- Stir to combine and cook over medium heat until the flour no longer tastes raw and the mixture starts to bubble and look foamy
- Slowly pour in the milk and stir to combine. Stirring constantly, cook until the mixture forms a thickened “sauce” that when a spoon dipped in and you run your finger through it, doesn’t bleed back into the space.
- Reduce the heat to low and add the grated cheese.
- Keep stirring until all the cheese is melted and a smooth sauce is formed.
- Remove from the heat and stir in the spices. Serve warm with chips!
Notes
- Use a block of cheese and shred it yourself. You will get a smoother and creamier sauce and the natural flavors will shine.
- Make sure you cook the flour and butter for at least a minute to cook out the raw flour flavor or your sauce will have a chalky taste.
- Mild cheddar is the best flavor without being overly sharp and seems to be the one that will be loved by everyone
- Switch up your flavors a bit by adding Rotel, pico, chopped green chiles, or diced jalapeno peppers to the cheese once it’s melted.
- You can switch out the paprika for chili powder, cumin, garlic powder, or cayenne pepper for even more flavor!
- If the pan is too hot when adding the cheese, turn off heat and remove pan for a minute or two.
- Keep it warm in a crock pot or slow cooker while you have your party!
Nutrition
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What’s the best way to reheat any leftovers (if you have had that opportunity) ?!
I found the best way to reheat leftovers, which I rarely have, is in the microwave in 15-30 second intervals. Stir in between so it’s smooth.
How long does this store in the fridge if need be?
You can store this in the refrigerator for up to 4 days.
This is a great recipe. I didn’t have any evaporated milk so I just used what I had (whole milk) and it took probably another half cup to thin it down after it had cooked. We also threw in a small can of mild diced green chilis for some extra nacho flavor. It was great mixed with our ground turkey/black bean taco mix for a hearty dip. Thanks!
So glad you liked it! Thanks for letting me know about the whole milk. I will add to the recipe notes:)
What size can of evaporated milk? Can not wait to make this!
Sorry, it’s a 12 ounce can of evaporated milk. I know you are going to love it!