Description
Make a smooth, restaurant-style nacho cheese sauce quickly using simple ingredients for dipping chips or topping your favorite Tex-Mex dishes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
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, stirring often, until the mixture thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Add the shredded cheddar cheese, salt, and cayenne pepper, if using.
- Stir until the cheese is completely melted and the sauce is smooth and velvety.
- Serve immediately over nachos, fries, or use as a dip.
Notes
- Shred your own cheese from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- If the sauce becomes too thick upon standing, whisk in a tablespoon of milk or water until you reach your desired consistency.
- For a spicier sauce, increase the cayenne pepper or add a dash of hot sauce.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 40