Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce

11
Chef John 15168

"This nacho cheese sauce recipe is not cheaper and easier to make at home, but what you lose in cost and quantity, you more than make up for in actual food content."

Ingredients 30 m {{adjustedServings}} servings 132 cals

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Nutrition

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  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
  2. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
  3. Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.
Tips & Tricks
Chef John's Party Cheese Puffs

Sharp Cheddar and fresh thyme make these puffs the perfect party appetizer.

Homemade Spanakopita

Meet Jeanette, and learn the story of her family recipe for spanakopita.

Footnotes

  • Cook's Note:
  • Test the dip with the chips you'll be serving them with, since they will affect how much salt you need to add to the dip.
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Reviews 11

  1. 17 Ratings

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Lorem Ipsum
1/22/2013

DELICIOUS! If you have the time and are using good cheeses, this is an amazing nacho cheese sauce. If you watch the video, you'll see how to avoid getting a grainy texture (low temp). Also..."cold milk + hot roux = no lumps." Will make this for the Super Bowl!

yousleepy
10/25/2013

After having crafted a grainy (and horrible) cheese sauce several times in a row, i've finally found an idiot proof way to make it perfect every time. Before adding in any cheese turn off the burner and let the white sauce cool to almost room temperature. At that point you can add the cheese and return the sauce to the burner on LOW until the cheese melts into the sauce.

lucylove
1/7/2013

I made this for the Redskins vs Seahawks wildcard game, and it did come together nicely, but it was deemed a bit bland. Most of my guests added some of the fresh diced jalapeño I had sitting beside it. It was nice and creamy when freshly made right before the game, but by half-time it was grainy and just awful, after sitting in a 2-qt slow cooker on "warm". Not one I'll make again, a rare miss from Chef John.