Forget store-bought nacho sauce—homemade tastes so much better and is easier to make than you think! In under 10 minutes, you can whip up a delicious, cheesy masterpiece that’s perfect as a dip or poured over nachos. And honestly, we won’t judge if you eat it by the spoonful—it’s that good!
Pair this with our ultimate nacho recipe or drizzle it over our pulled pork nachos for cheesy kick!
Why Our Recipe
- Easy to make in under 10 minutes and uses only 5 ingredients.
- Gives you the option of using real cheddar cheese or Velveeta-style processed American cheese.
- Basic preparation with options to build more flavor and heat.
It may sound cheesy, but nacho cheese sauce is downright irresistible! Think of it as a cheese gravy—what’s not to love about that? Serve it with chips, pretzels, crackers, or use it to top your favorite nachos. You can even drizzle it over steamed vegetables or smother a baked potato with it. With so many pairing options, this sauce is perfect for anyone who just can’t get enough cheese.
Ingredient Notes
- Butter: Use salted butter or unsalted butter with a pinch of salt.
- All-Purpose Flour: Stick with classic all-purpose flour for this recipe.
- Cayenne Pepper: Optional but gives the nacho cheese sauce a bit of a spicy kick.
- Milk:
Real Cheddar vs Processed Cheese
Let’s talk about cheese! When it comes to nacho cheese sauce, you have plenty of options, each delicious in its own way. Our top choice is real cheddar—preferably freshly grated sharp cheddar for its superior flavor and smoother melting.
Pre-shredded cheddar from a bag contains additives to prevent clumping, which can also affect how well it melts. Keep in mind that cheddar cheese tends to create a thinner, slightly grainier sauce.
Processed cheeses like Velveeta are another classic option for nacho cheese sauce. They result in a thicker, smoother, and creamier sauce, though some people prefer to avoid the processed taste of American cheese. The choice is yours, and each option brings its own unique texture and flavor to the table!
Build More Flavor
Diced Onions and Garlic: Sauté some finely diced onions and garlic in the butter before adding the flour. It gives the sauce a flavorful, aromatic kick!
Beer: Swap out up to half the milk for a light beer to add a rich, malty vibe to your sauce.
Cumin or Ground Mustard: Toss in 1/2 teaspoon of cumin or ground mustard for an easy way to amp up the flavor.
Taco Seasoning: A teaspoon of taco seasoning is all you need for bold, zesty, Mexican-inspired goodness.
Roasted Veggies: Roasted poblano or red peppers are a game-changer, adding a smoky-sweet touch to your sauce.
Pepper Jack or Blue Cheese: For a cheesy twist, mix in some pepper jack for a little spice or crumble in blue cheese for a tangy, creamy finish.
Build More Heat
Jalapeño, Serrano or Habanero Peppers : Finely dice fresh or pickled jalapeños and stir them in for an easy, spicy upgrade. For serious spice lovers, finely dice serrano or habanero peppers to really crank up the heat.
Hot Sauce: Add a dash of your favorite hot sauce, from mild Tabasco to sriracha, for customizable heat.
Chili Powder or Smoked Paprika: Stir in 1/4 teaspoon to create a more subtle heat.
Chipotle Peppers in Adobo: Blend in 1-2 teaspoons of finely chopped chipotle pepper for smoky heat that brings a burn.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat portions in the microwave on high in 30-second increments until heated through or in a saucepan on the stove over medium heat.
More delicious cheese dip recipes…
Best Buffalo Chicken Dip
35 mins
Cheesy Skillet Taco Dip
25 mins
Beer Cheese Dip
10 mins
Jalapeño Popper Dip
35 mins
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, 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.