Nacho Cheese Sauce is ridiculously easy to make, and tastes so much better than store bought. Enjoy it as a dip or on a plate of nachos.
Nacho cheese sauce is so stinkin’ delicious. It is basically a cheese gravy, and what’s not to like about that? This is good as a dip with tortilla chips, or on a giant plate of nachos. However you like it, you are going to love this cheese sauce.
Let’s talk cheese choices. You have many options when it comes to nacho cheese sauce, and they are all delicious in their own unique ways. Velveeta is a processed American cheese, and is a standard option when it comes to nacho cheese sauce. It will be thicker, smoother, and creamier than a shredded cheese. You can also use your standard cheddar cheese or other favorite melting cheese, which will make a thinner, slightly grainer sauce.
Can I use store bought pre-shredded cheese?
Freshly grated cheese is best. The additives in pre-shredded cheese that keep it from clumping impacts its ability to melt.
Cheese Options:
You can use a processed American cheese like Velveeta, or any melting cheese can be made into a nacho cheese sauce including: Cheddar, Colby Jack, or even Mozzarella.
Storage and Reheating Instructions:
Nacho cheese sauce is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat either in the microwave, stirring every 30 seconds until heated through, or in a saucepan on the stove over medium heat.
If you like this recipe, you may be interested in these other delicious Mexican-food recipes:
- Authentic Carne Asada
- Garlic Lime Chicken Tacos
- Killer Crockpot Carnitas
- Homemade Mexican Churros
- Ultimate Nacho Recipe
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
My first time trying to make my own cheese sauce for the home made nachos and it was really good.
This is the closet to perfect that I came across! Thank you it was so creamy and cheesy and not grainy. Thank you so much!
Could you give me some tips on how to get the sauce not to be grainy? It would really help a lot!
You need to melt your buttter and whisk in the flour and all be sure to cook it for a little bit first before adding the milk and cheese. It’s sort of like doing a base for gravy
The Nacho sauce was excellent, but a bit grainy, I don’t know if it was supposed to be like that but it was great! I didn’t add the cayenne because I hate spices but I don’t know if that messed up the sauce and that was the reason it was grainy or maybe I had to sift the flour before adding, I don’t know. But either way, it tasted good.
The sauce gets grainy if you heat it too high, make sure it is just at a simmer when you add the cheese and don’t heat it above a simmer.
Also if you don’t stir for long enough
I made this tonight and we all loved it! Very creamy texture and excellent flavor. I added chopped green chilies and a little more cayenne (personal preference). It will be our go-to cheese sauce from now on.
Very easy to make and delicious on your nacho recipe!
Super good, super easy! I used 1/2 velveeta, 1/2 Monterey Jack and a few dashes of hot sauce. Delish!
I use this on any recipe that calls for Cheese Whiz. Great for a broccoli topping and cheesy baked potatoes Nachos among other things. Just leave out the red pepper of add just a pinch for broccoli. Add some jalapenos to your taste. The possibilities are endless! If it’s a little grainy or comes out to thick add a cap full of milk.
Tasty! I love this new cheese. Thanks
So good! Just made it and couldn’t stop. I could never finish the store bought jars of nacho cheese dip because it would be really salty. I love that now I can adjust the saltiness. I did half velveeta and half medium cheddar cheese. I kept everything the same.
Love this recipe, and I usually add a can of chopped green chilies.
I am a fan of all of your wonderful recipes.