Quick & Creamy Homemade Nacho Cheese Sauce (Restaurant Style)
Make the best homemade nacho cheese sauce that is smooth, creamy, and perfect for dipping chips or drizzling over your favorite snacks. This recipe is fast and uses simple ingredients for a rich flavor.
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 min
- Yield: About 1.5 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for a kick)
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens slightly, about 3 to 4 minutes.
- Remove the saucepan from the heat. Add the shredded cheddar cheese one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Do not return the sauce to a boil after adding cheese, or it may become grainy.
- Stir in the salt and cayenne pepper, if using.
- Serve immediately while warm for the best texture.
Notes
- Shred your own cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- For an extra smooth, velvety cheese sauce, stir in 1/2 teaspoon of sodium citrate along with the milk.
- If the sauce gets too thick while sitting, whisk in a splash of warm milk to reach your desired drizzling consistency.
Nutrition
- Serving Size: 1/4 cup
- Calories: 165
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 35