With a variety of cheeses, including Velveeta, cheddar, Monterey Jack, and more, make this simple nacho cheese sauce at home. Find out my insider tip for making this the best nacho cheese sauce recipe ever!
Nacho Cheese Sauce
Have you ever attempted to make a homemade version of the traditional nacho cheese sauce only to end up with a bland, uninteresting product that tastes nothing like the velvety, smooth nacho cheese that we are all familiar with and love?
I know how to give this sauce the authentic nacho flavor you crave. One jalapeno, a little hot sauce, and some basic seasonings are all that is required. Prepare to make some nachos as you read on!
How to Make It (Summary)
In a saucepan, melt butter and add thinly sliced, seedless jalapenos.
Give the jalapenos about two minutes to flavor the butter.
Remove and do not discard the butter.
Cook for two minutes after whisking in the flour to get rid of any remaining flour odor.
Pour in the milk in splashes while whisking constantly to achieve a smooth finish.
Simmer after a gentle boil has been reached. Add paprika, cayenne, and hot sauce.
Low-heat setting. You'll get a grainy texture if the base is too hot when the cheese is added. Put the cheese in.
Till melted and smooth, stir continuously. Serve with chips right away! For chili cheese dogs, save the leftovers.
Pro Tips
- The most crucial step is to avoid adding the cheese to a hot base of sauce because that will result in a grainy texture.
- Over low heat, gradually add the cheese and combine while stirring until completely melted.
- I've found that using Velveeta is the best way to make authentic nacho cheese sauce at home, though you can also use American, Cheddar, or Monterey Jack.
- Use only fresh cheese; store-bought shredded cheese contains cellulose and won't melt properly. For the best creamy flavor and texture, shred cheese straight from the block.
- This nacho sauce is a great addition when combined with Rotel tomatoes and green chilies.
- In making this recipe, I use Frank's Hot Sauce.
Storage
For up to 5 days, store in the refrigerator in an airtight container.
Reheating
In a skillet, reheat the food over low heat. To loosen it up and return it to its original form, add a few splashes of milk.
Can you Freeze Nacho Cheese Sauce?
Velveeta nacho cheese sauce can be frozen; when thawed, the consistency may change slightly but not noticeably. Before reheating it in a skillet as described above, let it defrost first.
Nacho Cheese Sauce
Ingredients
- 2 Jalapenos
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup milk
- ⅛ teaspoon cayenne pepper
- 1 teaspoon hot sauce
- 8 oz. cubed Velveeta Cheese,
- 1 teaspoon paprika
Instructions
- Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.
- Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.
- Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.
- Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.
- Bring to a boil, then reduce to a simmer. Add the cayenne, hot sauce, and paprika.
- Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese and stir continuously until melted and smooth.
- Serve immediately with Chili Cheese Dogs, French Fries, Potato Wedges, Tortilla Chips, Crusty bites of bread, or vegetables.
Notes
- American, Cheddar, or Monterey Jack are all great variations of cheeses that you can use. I find that Velveeta is the best way to replicate classic nacho cheese sauce at home.
- Rotel tomatoes with green chilies make a great addition to this nacho sauce.
- I use Frank's Hot Sauce in this recipe.
Leave a Reply