Nacho Cheese Sauce
Make smooth homemade nacho cheese sauce in 10 minutes with real sharp cheddar, butter, flour, and milk for a rich, pourable dip that clings to chips.
Equipment
- medium size skillet
- Whisk
- Box grater
Ingredients
- 2 tbsp butter (salted or unsalted)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (or to taste)
- 8 oz block sharp cheddar cheese grated
Instructions
- Warm the butter in a medium skillet over medium heat until fully melted. It should look fluid and lightly foamy, with no browning.
- Whisk the flour into the melted butter to form a smooth paste. Keep whisking until the roux turns pale blond and bubbles around the perimeter.
- Cook the foaming roux for 60 seconds over medium heat. The floury smell should soften before the milk goes in.
- Pour in the whole milk gradually while whisking continuously. The mixture will loosen at first, then become smooth with no dry pockets of roux.
- Raise the heat to high and whisk until the milk mixture reaches a boil. Watch closely as bubbles rise across the surface and the sauce begins to thicken.
- Immediately lower the heat to a simmer and cook for about 30 seconds. The sauce is ready when it lightly coats the back of a spoon and falls in a smooth ribbon.
- Whisk in the salt and cayenne pepper. The sauce should remain glossy and evenly seasoned without visible spice clumps.
- Turn off the heat and move the skillet completely off the burner before adding the grated cheddar. The bubbling should settle, which means the pan is no longer too hot for the cheese.
- Stir gently until all of the cheddar has melted into the sauce. Serve when the dip looks silky, uniform, and warm, as it will firm slightly while it sits.
Notes
Heat control: Remove the skillet completely from direct heat before adding the cheddar. Residual warmth melts the cheese smoothly without causing the fats to separate or turn grainy.
Cheese selection: Grate cheddar fresh from a block. Pre-packaged shredded cheeses contain anti-caking coatings that can prevent a silky melt and leave the dip powdery.
Adjusting texture: If the sauce becomes too thick as it sits, place it over low heat and gently whisk in warm milk, warm water, or pickled jalapeño brine a splash at a time.
Reheating: Reheat leftovers gently in a small skillet over medium-low heat with a small splash of milk, stirring often rather than using high microwave heat.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.