Make a rich, silky smooth nacho cheese sauce in minutes. This easy recipe works perfectly as a dip for chips, a topping for fries, or a drizzle for nachos.
Author:sarahthompson
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:About 2 cups1x
Category:Dip/Topping
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk (whole milk works best for richness)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup evaporated milk (this helps keep it smooth)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for one minute, stirring constantly to create a roux. Do not let it brown.
Slowly whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Stir frequently to prevent scorching.
Stir in the evaporated milk, salt, garlic powder, onion powder, paprika, cumin, and cayenne pepper, if using.
Continue stirring on low heat until the sauce is uniform and creamy. Do not boil the sauce once the cheese is added.
Remove from heat immediately. Serve warm over your favorite snacks or use as a dip for tortilla chips.
Notes
For the smoothest texture, shred your own cheese instead of using pre-shredded varieties, as pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
If the sauce becomes too thick upon standing, whisk in a small amount of extra milk or evaporated milk until you reach your desired consistency.
This sauce is excellent served immediately over fries or pretzels for a game day cheese sauce.