Whenever I need a serious pick-me-up, I make this homemade nacho cheese sauce recipe and everything feels right with the world again. It's perfect for them to say “Oh, I give up. Just give me some chips and nacho cheese.” This easy recipe is creamy, cheesy, and made with simple pantry staples (which means it's also super budget-friendly!). And since it's made in just 5 minutes, it always comes in clutch when that craving hits. don't judge Nacho cheese dip is a powerful ingredient. 😉
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“This was the best recipe I've read in a long time, it gives clear and concise instructions and reasons for each instruction. Easy to follow and even better tastes delicious! Thanks for making my nachos better!”
Shawn
No processed cheese, please
Instead of going all out and buying a gelatinous block of Velveeta, I decided to make my own nacho cheese sauce, with real, simple ingredients. To my surprise (and perhaps to my detriment), this homemade nacho cheese recipe is made with actual cheddar cheese extremely Quick and easy to do.
Here's what you'll need to make this 5-minute nacho cheese sauce:
- Medium Cheddar: I prefer the taste and texture of medium cheddar in this recipe. If possible, buy a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can affect melting and make your sauce gritty.
- Flour and Butter: Melt some butter and mix in some flour to create a thickening paste (roux) that will thicken your cheese sauce.
- Whole Milk: I add 1 cup of whole milk to thin the sauce and give it a smooth, creamy texture.
- Salt and pepper: Adjust the spices according to your taste and spice preferences. The amount of chili powder I listed is just enough to give a little kick but not too much heat.
Spice it up!
The nacho cheese recipe below is a very basic version of nacho cheese, which you can customize or embellish in different ways. Try replacing half of the cheddar with pepper jack, or stir in a 4oz. A can of finely chopped green chillies. Experiment with spices by adding a pinch of garlic powder, cumin or cayenne pepper. Stir in some chopped green onions, or a can of Rotel tomatoes (drained). You can really have fun with this one.
Here are some tips to make sure your homemade nacho cheese recipe is a success:
- Make sure to cook the flour in the butter for a minute. This “dough” helps the flavor cook out.
- Use medium cheddar for smoother results. Sharp cheddar tends to “break” or become grainier than medium cheddar.
- Remove the pot from the heat before stirring in the cheese. Overheating the sauce after adding the cheese can cause the sauce to seize and become thick and/or grainy. If necessary, use only low heat to help the cheese melt completely.
- Use block cheese and cut it by hand when possible. Pre-shredded cheeses sometimes contain a lot of anti-caking powder, which can add a powdery taste to your cheese sauce.
New to cheese sauce? Try making our no-rocks Easy Cheese Sauce Which melts smoothly in minutes and is absolutely foolproof!
5 Minute Nacho Cheese Sauce
This rich and tangy homemade nacho cheese takes just 5 minutes to make and uses only real, simple ingredients.
Prevent your screen from going dark
- 2 tbsp butter ($0.28)
- 2 tbsp flour ($0.02)
- 1 Cup Whole milk ($0.19)
- 6 oz Medium Cheddar, shredded (approx 1.5 cup) ($2.25)
- 1/4 teaspoon salt ($0.02)
- 1/4 teaspoon Chilli powder ($0.02)
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Add butter and flour to a small sauce pot. Heat the butter and flour together and whisk until bubbly and frothy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
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Whisk the milk into the flour and butter mixture. Increase the heat slightly and let the milk boil while whisking. When it boils, the mixture will thicken. Turn off the heat when it becomes thick enough to coat a spoon.
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Stir in the shredded cheddar, a handful at a time, until melted into the sauce. If necessary, place the pot on A less Flame to help melt the cheese. Do not overheat the cheese sauce.
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Once all the cheese has melted into the sauce, add salt and pepper. Adjust the seasoning as per taste and requirement. If the sauce is too thick, just whisk in an extra splash of milk.
Let's see how Calculate the cost of the recipe here.
Serving: 1servingCalories: 183.1kcalCarbohydrates: 4.92gProtein: 8.13gFat: 14.65gSodium: 337.23mgFiber: 0.32g
Read our full Nutrition disclaimer here.
How to Make Nacho Cheese – Step by Step Photo
Start by placing 2 tablespoons of butter and 2 tablespoons of flour in a small saucepan.
Heat the flour and butter over medium heat and whisk together until it bubbles and foams. Continue beating for about 60 seconds. This mixture is called a “roux” and is what will thicken your sauce. Letting the roux cook for about 60 seconds toasts the dough a bit and removes the raw dough flavor, but you want it to stay “white,” so if it starts to brown, take it off the heat.
Whisk in a cup of whole milk. Increase the heat slightly and bring to a boil (whisking frequently). Because of the small volume, it should boil very quickly (about a minute).
When it boils, the milk will thicken. When it is thick enough to coat with a spoon as in the photo, Turn off the heat.
Whisk in 6oz. (or about 1.5 cups) of shredded medium cheddar, a handful at a time, until it melts into the sauce. If necessary, place the pot over low heat to help melt, but the residual heat should do most of the work.
Finally, add 1/4 tsp salt and 1/4 tsp nacho cheese sauce Chilli powder.
Taste the nacho cheese sauce and adjust the seasoning if necessary. And that's it! Now you have a real ingredient, a truly delicious, homemade nacho cheese dip.
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This Homemade Nacho Cheese Sauce was originally published on 2/8/16. We updated and republished it on 12/27/25.