This creamy, spicy nacho cheese sauce is my favorite way to upgrade anything from tortilla chips to roasted veggies. Rich and smooth with just the right amount of kick, it’s made with real cheddar and comes together in just 10 minutes. Whether I’m hosting a game day party or just craving a late-night snack, this sauce always delivers bold, cheesy flavor.
Why You’ll Love This Recipe
I love this recipe because it’s fast, reliable, and tastes like something I’d get at a great Tex-Mex spot. It doesn’t use any processed cheese—just real sharp cheddar that melts into a velvety sauce. The heat from the cayenne is subtle but satisfying, and I can adjust it to my liking. Best of all, I make it with pantry staples and it works equally well as a dip or a drizzle.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tbsp butter
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2 tbsp all‑purpose flour
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1 cup whole milk
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1/4 tsp salt
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1/8 tsp cayenne pepper (or to taste)
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8 oz block sharp cheddar cheese, grated
Directions
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I melt the butter in a medium skillet over medium heat.
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I add the flour and whisk until it forms a smooth blond roux and begins to bubble at the edges.
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I slowly whisk in the milk until it’s fully incorporated and smooth.
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I increase the heat to bring the mixture to a boil, then reduce it to a simmer for about 30 seconds, letting it thicken.
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I stir in the salt and cayenne pepper, whisking to combine.
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I turn off the heat and remove the skillet from the stove, then gently stir in the grated cheddar until it’s completely melted and smooth.
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I serve it immediately. If the sauce cools and firms up, I reheat it gently with a splash of milk or water to bring back the creamy texture.
Servings and timing
This recipe yields about 2 cups of cheese sauce, which serves 4 to 6 people depending on how it’s used. It takes only 5 minutes to prep and 5 more to cook, making it a quick and easy option that’s ready in just 10 minutes.
Variations
I like to switch things up by mixing in some diced jalapeños or green chilies for extra heat. If I want a smoky twist, I add a pinch of smoked paprika or chipotle powder. I’ve even stirred in a spoonful of salsa for added depth. For a creamier texture, I occasionally blend in a little cream cheese or Monterey Jack.
storage/reheating
I store any leftover nacho cheese in an airtight container in the fridge for up to 5 days. When I’m ready to reheat, I do it gently on the stovetop or in the microwave, stirring regularly and adding a bit of milk or water as needed to thin it out and restore the original texture.
FAQs
What’s the best cheese to use for nacho cheese?
I always go for a block of sharp cheddar. It melts beautifully and gives the sauce a bold, cheesy flavor. I avoid pre-shredded cheese because it contains anti-caking agents that can make the sauce gritty.
Can I make this ahead of time?
Yes, I often make it ahead and store it in the fridge. When I reheat it, I just do it gently and add a splash of milk to get the smooth texture back.
How do I keep the cheese sauce warm for a party?
To keep it warm and smooth, I use a mini crockpot on low or place the saucepan over a warming plate. Stirring occasionally helps prevent a skin from forming on top.
Is this sauce really spicy?
The cayenne adds a mild kick, but it’s not overly spicy. I adjust the amount based on my preference—or leave it out completely if I’m serving it to people who are sensitive to heat.
Can I make it without flour?
Yes, but the flour helps the sauce thicken and stay smooth. If I want to skip it, I reduce the milk slightly and melt the cheese directly into warm cream for a simpler version.
Conclusion
This nacho cheese sauce is the kind of recipe I keep coming back to. It’s quick, comforting, and seriously delicious. I love how easily it comes together with just a handful of ingredients, and once I’ve made it, there’s no going back to store-bought. Whether I’m dipping, drizzling, or spooning it straight from the pan, this is my ultimate cheesy indulgence.
Print
Nacho Cheese
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4‑6 servings (about 2 cups of sauce)
- Category: Sauce / Appetizer / Dip
- Method: Stovetop roux‑based cheese sauce
- Cuisine: American / Tex‑Mex
- Diet: Vegetarian
Description
A creamy, spicy cheese sauce perfect for nachos or for drizzling over chips.
Ingredients
- 2 tbsp butter
- 2 tbsp all‑purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (or to taste)
- 8 oz block sharp cheddar cheese, grated
Instructions
- Melt the butter in a medium skillet over medium heat.
- Add the flour, whisking until it forms a smooth blond roux and begins to bubble at the edges.
- Slowly whisk in the milk, making sure it’s fully incorporated.
- Increase heat and bring the mixture to a boil, then reduce heat to simmer for about 30 seconds while it thickens.
- Add salt and cayenne pepper; whisk to combine.
- Turn off the heat, remove from stove, then stir in the grated cheddar gently until the cheese is completely melted and the sauce is smooth.
- Serve immediately; if sauce cools and firms, gently reheat with a little milk or water to restore smooth texture.
Notes
- Grate the cheese yourself — pre‑shredded cheese often has anti‑caking agents that make the sauce grainy. :contentReference[oaicite:0]{index=0}
- Don’t overheat once cheese is added to avoid separating or getting gritty texture. :contentReference[oaicite:1]{index=1}
- Keep the sauce warm if serving over time; use a crockpot or warm plate. :contentReference[oaicite:2]{index=2}
- Can thin with additional milk or water if the sauce becomes too thick. :contentReference[oaicite:3]{index=3}
- Store in refrigerator up to 5 days; reheat gently. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: ≈1/4 cup
- Calories: ≈333 kcal
- Sugar: ≈3 g
- Sodium: ≈392 mg
- Fat: ≈27 g
- Saturated Fat: ≈16 g
- Carbohydrates: ≈7 g
- Protein: ≈16 g
- Cholesterol: ≈79 mg
