Description
Make a smooth, restaurant-style nacho cheese sauce quickly at home using simple ingredients for dipping chips or topping your favorite meals.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup evaporated milk (optional, for extra creaminess)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour to create a smooth paste, or roux. Cook for one minute, stirring constantly.
- Gradually whisk in the whole milk until the mixture is smooth and begins to thicken slightly. Continue cooking until the sauce coats the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
- Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is fully melted and the sauce is smooth.
- Stir in the salt, garlic powder, and onion powder. If using, mix in the evaporated milk for a silkier texture.
- Remove from heat immediately once smooth. Serve warm over tortilla chips, fries, or tacos.
Notes
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Keep the heat low when adding cheese to prevent the sauce from breaking or becoming oily.
- For a spicier sauce, add a dash of hot sauce or a pinch of cayenne pepper with the seasonings.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 40