Quick and Creamy Homemade Nacho Cheese Sauce (Better Than Taco Bell)
Make the best restaurant-style nacho cheese sauce in under 10 minutes. This easy recipe delivers a smooth, velvety texture perfect for dipping chips, topping nachos, or loading fries.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: About 1.5 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese, packed
- 1/2 cup shredded Monterey Jack cheese, packed
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1 tablespoon pickled jalapeño juice (optional, for a kick)
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly, to create a roux.
- Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- 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 after adding cheese.
- Stir in the salt, garlic powder, onion powder, and smoked paprika.
- If you want a slight tang, stir in the pickled jalapeño juice.
- Remove from heat and serve immediately over your favorite snacks. This is the best nacho cheese dip for game day.
Notes
- For a smoother texture, shred your own cheese instead of using pre-shredded varieties, as pre-shredded cheese often contains anti-caking agents.
- If the sauce thickens too much while sitting, whisk in a splash of milk or water over low heat until you reach your desired consistency.
- This recipe makes a copycat Taco Bell cheese sauce base; add a pinch of cayenne pepper for extra heat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 155
- Sugar: 1
- Sodium: 310
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.3
- Carbohydrates: 3
- Fiber: 0.1
- Protein: 9
- Cholesterol: 35