5 Minute Nacho Cheese Sauce

It’s perfect for those “Ugh, I give up. Just give me some chips and nacho cheese.” moments. Or when you need something quick for New Year’s Eve or a last-minute potluck.

This easy recipe is creamy, cheesy, and made with simple pantry staples (meaning it’s as well super budget-friendly!). And as it’s ready in just 5 minutes, it ALWAYS comes in clutch for when those cravings strike.

Nacho cheese dip is powerful stuff. ) All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

”This was the best method I’ve read in a long time, it instructs clearly and concisely while also providing the reason for each instruction. Easy to follow and even better tasted delicious!

NO Processed Cheese, Please

Rather than going totally off the deep end and buying a gelatinous block of Velveeta, I decided to try to make the nacho cheese sauce myself, with real, simple elements. To my surprise (and probably to my detriment), this homemade nacho cheese method made with real cheddar cheese is extremely fast and easy to make.

Recipe Success Tips

- Use medium cheddar cheese.

I much prefer the taste and texture of medium cheddar in this 5 minute nacho cheese sauce. Sharp cheddar tends to “break” or become grainy easier than medium cheddar.

- If possible, buy a block of cheese and shred it yourself. Pre-shredded cheeses have anti-caking agents on them that can affect the melt and make your sauce gritty. - Melt a little butter and mix in some flour to create a thickening paste (a roux) to help thicken your cheese sauce.

Make sure to cook the flour in the butter for one minute. This helps cook out the “floury” taste.

Try making our no-roux Easy Cheese Sauce that melts together smoothly in minutes and is absolutely fool-proof! - Adjust the seasonings to your taste and spice preferences.

The amount of chili powder I’ve listed is just enough to give it a little kick but not too much heat. - Remove the pot from the heat before stirring in the cheese. Per to Overheating the sauce once the cheese has been, can cause the sauce to seize up and become thick and/or grainy.

If needed, use only low heat to help the cheese fully melt. - Add one handful of cheese at a time, stirring until fully melted before adding more.

This also helps the sauce stay smooth and creamy and keeps the cheese from clumping or turning grainy.

5 Minute Nacho Cheese Sauce

- 2 Tbsp (30 g) butter (28g, $0.28) - 2 Tbsp (30 g) all-purpose flour* (15g, $0.02)

- 1 cup (250 ml) whole milk (8 fl oz., 237ml, $0.19) - 6 oz. (180 g) medium cheddar (shredded, (170g, about 1.5 cups) $2.25)

- ¼ tsp salt (about 0.6g, $0.02) - ¼ tsp chili powder (about 0.5g, $0.02) - Add the butter and flour to a small sauce pot.

Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds. - Whisk the milk into the flour and butter mixture.

Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken.

Once it’s thick enough to coat a spoon, turn off the heat. - Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.

Do not overheat the cheese sauce. - Once all the cheese is melted into the sauce, stir in the salt and chili powder.

Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.* See how we calculate method costs here.

How to Make Nacho Cheese – Step by Step Photos

Make a roux: Start by placing 2 Tbsp butter and 2 Tbsp flour in a small saucepot. Heat the flour and butter over medium flame and whisk together until they become bubbly and foamy.

Continue whisking for about 60 seconds. This mixture is called a “roux” and is what will thicken your sauce.

Letting the roux cook for about 60 seconds slightly toasts the flour and gets rid of that raw floury savor, but you want it to stay “blonde”, so if it begins to brown, remove it from the heat. Add milk: Whisk in one cup of whole milk.

Turn the heat up slightly and let it come to a simmer (whisking frequently). Because the small volume, it should come to a simmer very quickly (about a minute). When it reaches a simmer, the milk will thicken.

When it’s thick enough to coat a spoon like in the photo, turn off the heat. Add cheese: Whisk in 6oz. (or about 1.5 cups) shredded medium cheddar, one hand full at a time, until it is melted into the sauce. If needed, put the pot back over a low flame to help it melt, but the residual heat should do most of the work.

Finally, season the nacho cheese sauce with 1/4 tsp salt and 1/4 tsp chili powder. Taste the nacho cheese sauce and adjust the seasonings if needed.

Now you have a real component, really delicious, homemade nacho cheese dip. This post either just ruined your life or made your day. The nacho cheese method above is the very basic version of nacho cheese, which you can customize or embellish in many different ways.

If you like a bolder sauce, here are some tried-and-true ideas from myself and our readers: - Swap half of the cheddar for pepper jack to add a little spice

- Stir in a 4 oz. can of diced green chiles or drained Rotel tomatoes - Add pickled jalapeños or a splash of jalapeño brine for tang and heat

- Boost the seasoning with garlic powder, onion powder, paprika, cumin, chili powder, or cayenne to taste - Use taco seasoning instead of chili powder for an all-in-one flavor upgrade

- Finish with fresh cilantro, diced tomatoes, or green onions for freshness - A squeeze of lime juice, a dash of hot sauce or buffalo sauce, or even a tiny bit of Dijon mustard can add depth

- Adjust the thickness with milk, a splash of broth, or even a little pickle juice, which several readers loved

Serving Suggestions

I love serving this sauce with baked tortilla chips (or air-fried tortilla chips) for easy dipping, but it’s as well good drizzled over a big tray of nachos, with chicken nachos being a personal favorite around here.

It in addition makes an amazing dip for French fries or soft pretzel bites, and I sometimes add a spoonful of pico de gallo on top for a fresh contrast. It’s one of those sauces that works for everything from casual snacking to potlucks and game nights IMHO!

Storage & Reheating

I’ll be honest, I find this cheese sauce is best served and eaten fresh.

Leftovers aren’t quite as good in my opinion. If possible, only make as much as you plan to eat in one sitting.

That explained, some readers have reheated theirs and still enjoyed it. If you do have leftovers, store them in an airtight container in the fridge for no longer than 3 to 4 days.

Reheat low and slow on the stovetop, stirring often. If it thickens up, add a splash of milk and really mix it well until the sauce is smooth and creamy again. Try These Easy Cheesy Dips Next!

- Pimento Cheese is a 10-minute Southern dip with sharp cheddar, cream cheese, mayo, and sweet pimentos. - I’d serve this Garlic Herb Whipped Cottage Cheese Dip with crackers and veggies for an easy high-protein snack plate. - My Spicy Chorizo Cheese Dip uses just 5 ingredients, including Mexican chorizo, Rotel, evaporated milk, and Monterey Jack!