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Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce

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Chef John

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 {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Lorem Ipsum
31
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!

lucylove
18
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.

Lance
17
12/25/2012

Came out grainy. I may have done it wrong. I scorched the butter a little and the butter and flour mixture was very brownish colored. The rue didn't come together well so that may be the reason for the graininess. Aside from the texture the flavor wasn't all that great. Ancho chile powder is hard to find too. I might try again but will probably look for a new recipe. May need to use some velveeta instead of the other cheeses for texture.