Nacho Cheese Sauce Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk warm
- 2 cups freshly shredded cheddar cheese
- ½ cup Monterey Jack cheese optional but recommended
- ½ teaspoon salt adjust to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional
- 1 –2 tablespoons pickled jalapeño juice optional
Instructions
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook for 1–2 minutes, stirring constantly
- Slowly pour in warm milk while whisking
- Continue whisking until smooth and slightly thickened, about 3–4 minutes
- Add salt, garlic powder, onion powder, smoked paprika, and cayenne
- Reduce heat to low
- Add shredded cheese in small handfuls, stirring until melted before adding more
- Stir in jalapeño juice if using
- Adjust consistency with a splash of milk if too thick
- Remove from heat once smooth and pourable
Notes
Always use freshly shredded cheese for a smooth sauce
Keep heat low after adding cheese to prevent graininess
Whole milk gives the creamiest result; 2% milk works but is thinner
Skip cayenne and jalapeño juice for a mild version
Add diced pickled jalapeños for extra heat
Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat gently over low heat, stirring often and adding milk as needed
Pork-free, alcohol-free, and halal-friendly (check cheese rennet if required)