Description
Make the best restaurant-style nacho cheese sauce in under 10 minutes. This easy cheese dip uses real cheddar for a perfectly smooth, velvety texture ideal for dipping chips or topping tacos.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk, warmed
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 tablespoon pickled jalapeño juice (optional, for heat)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Gradually whisk in the warm milk until the mixture is smooth and slightly thickened. Continue cooking for about 2 minutes, stirring often.
- Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Do not let the sauce boil.
- Stir in the salt, garlic powder, onion powder, paprika, and cumin. Mix well to combine all seasonings.
- If you want a little heat, stir in the jalapeño juice.
- Remove from heat. Serve immediately over nachos, fries, or use as a quick appetizer dip.
Notes
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- For a thinner sauce, add a splash more warm milk at the end.
- This recipe makes a great game day cheese sauce.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 40