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Delicious homemade nacho cheese sauce poured over crispy tortilla chips.

Nacho Cheese Sauce

A warm, gooey homemade nacho cheese sauce perfect for dipping tortilla chips or topping nachos.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons Butter Forms the base of your roux.
  • 2 tablespoons All-purpose flour Helps to thicken the sauce.
  • 1 cup Whole Milk Gives the sauce creaminess; almond milk can substitute.
Cheese Ingredients
  • 8 ounces Processed American Cheese or Cheddar Choose one that melts well.
  • 2 tablespoons Pickled Jalapeño Juice Adds a welcome tang.
  • 1 pinch Salt Taste-test first as cheese may add sufficient saltiness.

Method
 

Preparation
  1. Heat a saucepan or small pot over medium heat.
  2. Add the butter and let it melt nicely.
  3. Stir in the flour, whisking continuously for 2 to 3 minutes to create a roux.
  4. Gradually add in the milk, allowing it to simmer gently until you start seeing bubbles around the edges.
Cooking
  1. Lower the heat, then mix in your cheese a bit at a time, stirring until fully melted.
  2. Add the pickled jalapeño juice to taste, and feel free to toss in some chopped jalapeños for added zest.
  3. Keep stirring until the sauce is smooth and creamy.
  4. Taste and adjust for salt before serving with crispy tortilla chips.

Notes

For a gluten-free version, use arrowroot powder or cornstarch instead of flour. The sauce thickens as it cools; add more milk to thin it out if needed. Can freeze for up to 3 months, but texture may change.