Homemade Nacho Cheese Sauce

Homemade Nacho Cheese Sauce

Chef John 21742

"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."


30 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Your rating



  1. 20 Ratings


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..."co...

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 b...

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 jalapeƱo I had sitting bes...

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 rea...

this is a big big hit with my husband and his buddies......i throw in a can of rotel tomatoes as well, adjusting the flour to thicken things up to the proper consistency. i added about 1t of ca...

Excellent recipe! Thank you Chef John for teaching us all how to make a proper roux! I have always had such trouble with good sauces and now that I have the beginning steps down, I have been abl...

Loved this! I will definitely be making this again! As for the reviews that said it came out grainy, it sounds as if the cheese separated, which will happen when allowed to get too hot. A cro...

So easy when you follow the video! To save time, used 1 lb combined of sharp cheddar and pepper jack cheese in place of all the spices. Served atop warm tortilla chips with fresh pico de gallo. ...

This came out very thin. I ended up adding an additional 1 1/2 cups of cheddar cheese. The flavor was just ok for me. I actually preferred it cold when it had set up a little. The recipe was eas...