Nacho Cheese Sauce
5/5 - (2 votes)

$2.83 RECIPE / $0.47 SERVING

I know, posting this 5 Minute Nacho Cheese Sauce recipe the day after the Super Bowl sounds a little strange.

However, the reason I created this nacho cheese sauce has nothing to do with the Super Bowl and everything to do with the fact that I’ve had a very bad week.

“Ugh, I give up,” I said after a sequence of misfortunes and two recipe failures. “Just give me some nacho cheese and chips.”

Don’t pass judgment. The nacho cheese dip has a lot of punch.


How To Make Cheese Sauce
Food: How To Make Cheese Sauce
Source: Build Your Bite

Rather than go completely insane and buy a gelatinous block of Velveeta, I opted to make the nacho cheese sauce from scratch using genuine, simple ingredients.

Nacho Cheese Sauce made with real cheddar cheese is surprisingly quick and easy to create (and maybe to my detriment).


The nacho cheese sauce recipe below is a fairly basic version that you may alter or decorate in a variety of ways. Replace half of the cheddar with pepper jack cheese, or add a 4 oz. can of diced green chilies.

Try adding a pinch of garlic powder, cumin, or even cayenne pepper to the seasonings. Add some sliced green onions or a can of Rotel tomatoes to the mix (drained). With this one, you can have a lot of fun.


Here are some pointers to make your nacho cheese sauce a success:

  • Make careful to cook the flour for one minute in the butter. This aids in the removal of the “floury” flavor.
  • For a smoother outcome, use medium cheddar. Sharp cheddar is more prone to “breaking” or becoming gritty than medium cheddar.
  • Before adding the cheese, remove the pot from the heat. Overheating the sauce after adding the cheese might cause it to congeal and become thick and/or gritty. If necessary, only use low heat to help the cheese melt completely.
  • When feasible, use block cheese and shred it by hand. Anti-caking powders can be found in pre-shredded cheeses, which can give your cheese sauce a powdery flavor.


Cook Time: 5 mins
Total Time: 5 mins
Servings:  (1/4 cup each)
This rich and tangy nacho cheese sauce only takes about 5 minutes to make and uses only real, simple ingredients.


  • 2 Tbsp. butter ($0.22)
  • 2 Tbsp. flour ($0.02)
  • 1 cup whole milk ($0.30)
  • 6 oz. medium cheddar, shredded (about 1.5 cups) ($2.25)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp chili powder ($0.02)


  1. In a small saucepot, combine the butter and flour. Heat the butter and flour together until they are frothy and foamy, whisking constantly. Cook for another 60 seconds while whisking the frothy mixture.
  2. In a separate bowl, whisk together the flour and butter. Increase the heat slightly and stir the milk to bring it to a simmer. The mixture will thicken as it reaches a simmer. Turn off the heat when it’s thick enough to coat a spoon.
  3. One handful at a time, stir in the shredded cheddar until it has melted into the sauce. To assist the cheese melt, set the pot over a low flame if necessary. The cheese sauce should not be overheated.
  4. Stir in the salt and chili powder once all of the cheese has melted into the sauce. Season to taste and make any necessary adjustments. If the sauce becomes too thick, add a splash of milk to thin it up.


  • Serving: 1 Serving
  • Calories: 183.1 kcal
  • Carbohydrates: 4.92 g
  • Protein: 8.13 g
  • Fat: 14.65 g
  • Sodium: 337.23 mg
  • Fiber: 0.32 g


Cheese Sauce
Food: Cheese Sauce
Source: Build Your Bite
  1. In a small saucepot, combine 2 tablespoons butter and 2 tablespoons flour.
  2. Whisk together the flour and butter over medium heat until they become frothy and foamy. Keep whisking for another 60 seconds. This mixture will thicken your sauce and is known as a “roux.” Allowing the roux to cook for about 60 seconds slightly toasts the flour and removes the raw floury flavor, but you want it to stay “blonde,” so remove it from the heat if it begins to brown.
  3. 1 cup whole milk, whisked in Increase the heat slightly and bring to a simmer (whisking frequently). Because of the little volume, it should come to a rapid simmer (about a minute).
  4. The milk will thicken as it reaches a simmer. Turn off the heat when it’s thick enough to coat a spoon, as seen in the photo.
  5. 6 oz. (1.5 cups) shredded medium cheddar, whisked in one handful at a time until melted into the sauce Put the pot back over a low flame if necessary to help it melt, but the residual heat should suffice.
  6. Finally, add 1/4 teaspoon salt and 1/4 teaspoon chili powder to the sauce.

If necessary, adjust the seasonings in the sauce. That’s everything! Now you have a genuine, truly delectable nacho cheese sauce created from scratch.

This article has either made or broken your day. Or perhaps both.