This Nacho Cheese Sauce is rich, creamy, and incredibly easy to make. With just a handful of ingredients, you can whip up a smooth and velvety sauce that’s perfect for dipping chips, drizzling over nachos, or even topping your favorite vegetables. The combination of cheddar cheese, butter, and a hint of chili powder gives this sauce a robust flavor with a subtle kick. Whether you’re hosting a party or just enjoying a snack, this cheese sauce is sure to be a hit.
If you're looking to add a cheesy, flavorful touch to your snacks or meals, this Nacho Cheese Sauce is just what you need. It's simple to make and takes just a few minutes to prepare, making it perfect for last-minute gatherings or quick snack sessions.
INGREDIENTS
- Butter: 2 tablespoons of butter form the base of this sauce, giving it a rich and creamy texture.
- Flour: 2 tablespoons of flour are used to thicken the sauce, ensuring it has the perfect consistency.
- Whole Milk: 1 cup of whole milk adds creaminess and helps blend the flavors together.
- Medium Cheddar: 6 ounces of shredded medium cheddar cheese give this sauce its cheesy goodness.
- Salt: 1/4 teaspoon of salt enhances the flavors and brings out the richness of the cheese.
- Chili Powder: 1/4 teaspoon of chili powder adds a subtle kick, giving the sauce a bit of spice without overpowering the cheese flavor.
INSTRUCTIONS
- Step 1:
- Begin by melting the butter in a small sauce pot over medium heat. Once the butter is fully melted, add the flour and whisk them together until the mixture becomes bubbly and foamy. This should take about 60 seconds. This step creates a roux, which is essential for thickening the sauce.
- Step 2:
- Next, slowly whisk in the whole milk. As you add the milk, continue whisking to avoid any lumps. Turn up the heat slightly and bring the mixture to a simmer. You’ll notice that the sauce starts to thicken as it simmers. Once it’s thick enough to coat the back of a spoon, remove the pot from the heat.
- Step 3:
- With the heat off, gradually stir in the shredded cheddar cheese. Add it in small handfuls, stirring constantly to ensure the cheese melts smoothly into the sauce. If you find that the cheese isn’t melting completely, you can place the pot over low heat, but be careful not to overheat the sauce, as this can cause the cheese to separate.
- Step 4:
- Once all the cheese has melted and the sauce is smooth, stir in the salt and chili powder. These seasonings will enhance the flavor of the cheese and add a slight spicy note. Taste the sauce and adjust the seasoning if needed. If the sauce becomes too thick, you can always thin it out with a splash of milk.
Serving and Storage Tips
- Serve the cheese sauce warm for the best texture and flavor.
- Pair it with tortilla chips, pretzels, or drizzle over nachos.
- If you have leftovers, store the sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of milk to regain the smooth consistency if needed.
Helpful Notes
- If you prefer a spicier sauce, add more chili powder or a pinch of cayenne pepper.
- For a milder flavor, use mild cheddar instead of medium cheddar.
- This sauce can also be used as a base for mac and cheese or a dip for vegetables.
Tips from well-known chefs
- Chef Bobby Flay suggests adding a touch of smoked paprika to give the sauce a smoky depth.
- Chef Ina Garten recommends grating your own cheese instead of using pre-shredded cheese for a smoother sauce.
- Chef Alton Brown advises to not let the cheese sauce boil, as this can cause the cheese to curdle.