Description
This homemade nacho cheese sauce is a creamy, flavorful dip made from sharp cheddar cheese and a smooth béchamel base. Perfect for drizzling over nachos, veggies, or fries, it combines simple pantry ingredients to create a delicious Tex-Mex appetizer that’s ready in just 15 minutes.
Ingredients
Scale
Cheese Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Melt Butter and Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture is bubbly and turns a light golden color. This step cooks out the raw flour taste and forms the roux, which will thicken the cheese sauce.
- Add Milk Gradually: Slowly pour in the whole milk while whisking continuously to avoid lumps. Continue whisking the mixture over medium heat until it thickens, about 3–5 minutes, forming a smooth béchamel base.
- Season the Sauce: Stir in the salt, garlic powder, chili powder, and cayenne pepper if using. Lower the heat to low to prevent burning or curdling of the sauce.
- Melt the Cheese: Gradually add the shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Serve Warm: Remove the sauce from heat and serve immediately warm with tortilla chips or drizzle over nachos, vegetables, or fries for a tasty appetizer or snack.
Notes
- For an extra creamy texture, try mixing cheddar with Monterey Jack cheese.
- The sauce will thicken as it cools; add a splash of milk when reheating to loosen it.
