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Nacho cheese

Nacho Cheese Sauce Recipe

  • Author: Gigi Mitts
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 9 servings


A straightforward cheese for nachos recipe.


  • Butter (3 tbsp) 
  • Purpose flour (3 tbsp) 
  • Whole milk (1.5 cup)
  • Medium cheddar cheese (9 fl. oz) 
  • Salt (0.5 tbsp)
  • Seasoning, optional (0.5 tbsp)


You’ll need a whisk, a grater, and a saucepot.


  1. First you want to add flour and butter in a sauce pot to make a roux. The roux is what will thicken your sauce. Whisk gradually the mixture in the saucepan over medium heat until it becomes foamy. Continue whisking and cooking for some 60 seconds. By cooking it for the right amount of time you will get rid of the “floury flavor”. Do not overcook, once it starts getting brownish, remove it from the heat.
  2. It is now time to add some milk into the roux (butter and flour mixture). Slightly turn up the heat and continue whisking until the mil reaches a simmer. The mixture should thicken now. If you can coat a spoon with it, turn the heat off.
  3. Take one handful of cheddar cheese and pour it into the pot. Whisk constantly and continue adding one handful of cheese at a time. If by any chance you feel you need more heat to make the cheese melt, turn it on a low level. 
  4. This step is all you. Add some seasoning by choice. Paprika or chilli powder are usually nice. If you want to leave the cheese sauce as it is – that’s fine. Just try the nacho cheese dip and decide what you want to do with it. 

Extra tip: If your nacho cheese sauce turns out thick – don’t panic! Simply pour some more milk in it!


This recipe requires low cooking skills. You should not have any major difficulties preparing this homemade nacho cheese sauce.

Now that you know the ingredients and instructions, it’s time to put them to use. But right before you start, let’s get over some tips to make sure you are getting the creamiest nacho cheese sauce! 

To have success with your cheese sauce, you want to: 

  • Avoid getting the notorious “floury flavor” by cooking the butter and flour for a rightful amount of time – one minute. Don’t rush it but also don’t lose track of time.
  • Get the medium cheddar cheese. The older one tends to break and can get grain texture.
  • Always cook on medium or low heat and remember to remove the pot from the stove before you add the cheese and start stirring. This is so you will avoid overheating the cheese sauce and make it all grainy.
  • Avoid store-bought shredded cheese – use blocks if possible. Freshly grated cheese will make sure you don’t get clumps since the store shredded one has additives preventing it to melt.