Nacho Cheese Sauce Recipe

An easy nacho cheese sauce recipe made with whole milk, butter, and real cheddar cheese. Use this homemade cheese sauce as a cheese dip for nachos, soft pretzels, or tortilla chips; drizzle it on French fries or hot dogs; or spoon over steamed veggies or baked potatoes.

Why Make This Nacho Cheese Sauce Recipe?

Creamy, gooey, and ultra-cheesy, this nacho cheese sauce is comfort food at its absolute best. Developed with real ingredients instead of fake processed cheese, this recipe offers a made-from-scratch version of the bright orange classic you remember from elementary school lunches or trips to the ballpark concessions stand. Made with fridge and pantry staples (just cheddar cheese, butter, flour, and whole milk, plus hot sauce and salt to taste), this simple sauce comes together in about ten minutes from start to finish.

Homemade nacho cheese sauce makes a versatile addition to any snack or dinner rotation. Use it for dunking tortilla chips, soft pretzel bites, or raw vegetables; drizzle it on hot dogs or French fries; or serve it over steamed vegetables for a cheesy side dish. Ideal for game day spreads and movie nights, it also makes an easy vegetarian-friendly dinner when paired with broccoli or chili for a fancy loaded baked potato.

Nacho Cheese Sauce Recipe Ingredients

To make homemade nacho cheese sauce, you’ll need the following ingredients:

• Unsalted Butter – Use real butter, not margarine, for this recipe. No need to soften—you’ll melt the butter in step one.
• All Purpose Flour – All purpose flour (plain flour in the UK) thickens the sauce.
• Whole Milk – The higher fat content in whole milk creates a smooth, creamy sauce. Avoid skimmed milk. I have not tested this recipe with plant milk.

• Cheddar Cheese – You can use a sharp or mild cheddar, but whichever you choose, make sure it’s real cheese, freshly grated from the block. Do not use pre-shredded cheese. Bagged shredded cheeses contain stabilizers and anti-caking agents to prevent clumping; these same ingredients also prevent the cheese from melting smoothly.
• Hot Sauce – I like a classic hot sauce such as Frank’s Red Hot, but you can use any brand you’d like. Feel free to add more or less hot sauce to taste, or omit altogether if you don’t enjoy heat.
• Kosher Salt – Start with a small amount of kosher salt (or fine sea salt), then taste and adjust. Cheddar cheese is already naturally salty, so you might not need to add much salt.

Ways to Use Homemade Nacho Cheese Sauce

Some of my favorite ways to use this nacho cheese sauce include dunking tortilla chips; or combining with sour cream, black beans, olives, and jalapeños for a plate of homemade nachos. It’s also great for cheesesteaks, burgers, or hot dogs, or as a topping for tacos or chili. It makes an excellent dipping sauce for soft pretzels or soft pretzel bites.

This nacho cheese sauce also pairs perfectly with anything and everything potato. Try it on loaded French fries, baked potatoes, hashbrowns, mashed potatoes, or tater tots. Or, try it with vegetables—I love making cheesy broccoli or cauliflower, but you can drizzle it over just about any steamed or roasted vegetables, or use it as a dip for raw celery and carrot sticks.

Nacho Cheese Sauce Recipe Tips and Tricks

Choose real cheese. Use real cheddar cheese, freshly grated on a box grater. Do not use pre-bagged shredded cheese; it contains stabilizers and a powdery, anti-caking coating that prevent the cheese from melting into a creamy sauce.

Use a silicone whisk. I find that a small silicone whisk works best for making nacho cheese sauce, rather than a wire whisk.

Spice it up. Adjust the heat by stirring in additional hot sauce (or chili flakes) to taste, or add salsa or chopped peppers for an extra kick. You can also top your bowl of sauce with rings of fresh or pickled jalapeños.

Reach for whole milk. Don’t panic if your cheese sauce separates, splits, or curdles—a change in temperature (too-high heat is a frequent culprit) can cause the fat and protein to separate. If this happens, add an extra splash of whole milk, then whisk vigorously until the sauce comes back together.

Reheating Homemade Cheese Sauce

I reheat most of my leftovers in the microwave, but for this one, I recommend the stovetop for best results. Pour the leftover sauce into a small saucepan and warm over low heat, whisking continually, until warmed through.

Make-Ahead and Storage Suggestions

Homemade nacho cheese sauce is best served immediately, straight from the stovetop and while still very warm.

Store leftover nacho cheese sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, as per the instructions above.

Other dip recipes you might enjoy:

Greek Yogurt Dip
Sriracha Veggie Dip
Blue Cheese Dip
Spinach Artichoke Dip

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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