Homemade nacho cheese sauce is easy to make and absolutely delicious – once you try it, you’ll never buy it in again!
Make it fresh, eat it warm and enjoy however you like – with nachos, in burritos or tacos, over the top of a chilli.
Nacho cheese sauce needs just a handful of ingredients to make. I like to top mine with a handful of pickled jalapeños, but that’s completely optional. If you like jalapeños, though, you’ll love the combination.
I like to serve my nacho cheese sauce as either a starter or light meal surrounded by nachos, cucumber and red bell pepper for dipping. You can’t beat it!
Ingredients, Substitutions and Variations
- Butter, flour and milk – these make the bechamel sauce base. You can use salted or unsalted butter. Use plain flour. Skimmed, semi-skimmed or whole milk all work.
- Cheese – some people use American cheese slices in their nacho cheese sauce. You absolutely can – but I don’t think it gives anywhere near the same rich flavour as if you use cheddar. Cheddar melts wonderfully and is easy to get hold of too. Win, win.
- Smoked paprika – this is the key ingredient (other than the cheese!) It lifts the whole sauce.
- Jalapeños– optional, for topping.
Top Tips
- Get ahead You can make this cheese sauce and keep it in the fridge for a week before using. Reheat thoroughly before eating.
- Whisk, whisk, whisk When you’re making the sauce, make sure you whisk all of the time. If it goes lumpy, don’t worry – just keep whisking and it will smooth out.
- To serve You can serve hot or cold, but it is far, far better served hot and I would really recommend you eat it this way.
Nacho Cheese Sauce
Easy homemade nacho cheese sauce – once you try it, you’ll never go back to shop bought!
Ingredients
- 50 grams butter
- 50 grams plain flour
- 700 ml milk
- 200 grams grated cheese
- 1 teaspoon smoked paprika
- Pickled jalapeños to serve
Instructions
- In a large saucepan, melt the butter over a medium heat. Whisk in the flour to make a thick paste.
- Add the milk gradually, whisking all the time.
- Whisk and cook for one minute, until thickened. Remove from the heat.
- Stir in the grated cheese and smoked paprika. Add a pinch of salt and pepper, to taste. Continue stirring until the cheese has melted.
Tried this recipe?Let us know how it was!
More Mexican style recipes to enjoy:
- The Best Nachos and Dips
- Tomato, Red Pepper and Coriander Soup with Nachos
- Slow Cooker Pulled Chicken Burritos
- Tasty Black Bean Quesadillas
- 4 Hour Slow Cooked Beef Chilli
- Smoky Halloumi Fajitas
- Chilli Pie
- Chickpea and Courgette Vegetarian Chilli
- 15 Minute Pork and Pineapple Tacos
- Smoky Pork and Black Bean Tacos
