10 Minute Nacho Cheese Sauce
This is an easy, foolproof nacho cheese sauce recipe that has SO many uses. Other than just general dipping, you can use it as a sauce for Mac N Cheese, or use it for your Cowboy Nachos.
I really like a couple things about this recipe:
- The addition of chili powder to the flour as the base for your roux. This adds so much more flavor from the beginning…and you’re less likely to end up with that flour-tasting cheese sauce.
- The addition of the green chilies and minced garlic. This really amps up the flavor in a way that spices can’t always accomplish. (You can find canned or jarred green chilies in your local supermarket — check the Mexican aisle if not in canned goods)
THE CHEESES
You can mix and match your cheeses here — it’s totally up to you. For my Mac n Cheese, I like cheddar, mozzarella and smoked gouda. For my Cowboy Nachos, I like Cheddar and Monterey Jack (and maybe a little pepperjack too!) Use what you like!
Pro Tip: it IS easier to use pre-shredded cheeses, I get it. HOWEVER, store-bought pre-shredded cheeses are tossed with an anti-caking flour to keep it from sticking together, so it simply WILL NOT melt as well no matter how hard you try…and you WILL get that flour-tasting cheese sauce. I know it’s an extra step, but just through your blocks of cheese in the food processor with the shredding wheel… it takes 30 seconds.
10 Minute Nacho Cheese
Quick & easy nacho cheese sauce recipe can be used to make homemade
Servings: 8
Cost: 6
Equipment
- saucepan
- stove top
Ingredients
- 1 tbsp butter
- 1 tbsp canola oil (or other high heat cooking oil)
- 1 tbsp flour
- 1 tbsp chili powder
- 1/4 cup diced green chilies (optional)
- 1 tsp minced garlic
- 1 cup heavy cream
- 1 cup whole milk
- salt & black pepper (to taste)
- 1 tbsp taco seasoning
- 3-4 cups shredded cheeses I use Cheddar/Monterey Jack blend
Instructions
- Heat the butter and oil in the saucepan on medium heat. Add chilies and garlic and cook for 30 seconds.
- Add flour and chili powder and whisk until combined. Continue to cook about 30 seconds.
- Slowly pour (while whisking) in your heavy cream and milk. Continue to monitor and whisk for a few minutes while your mixture comes to a low rolling boil. Let cook for 2 minutes or so, while scraping the bottom once or twice with the whisk.
- Add taco seasoning, salt, pepper. Turn off the heat.
- Add your shredded cheese one cup at a time, while stirring to ensure each cup is incorporated and fully melted before adding another. Taste and season again if necessary. Dive in!
Notes
You can use a variety of cheeses here depending on your application. For Mac n Cheese, I like to include Mozzarella for extra stretch. For Nacho Cheese Sauce, you could even add pepperjack to spice it up!