Nacho Cheese Sauce

About This Recipe

From SoYummySoEasy.com

This is a homemade nacho cheese sauce made entirely from scratch using real cheddar — no jars, no powders, no processed cheese. It comes together in just 15 minutes on the stovetop using a simple butter-flour-milk base (roux) that keeps the sauce smooth, creamy, and lump-free. It's vegetarian, kid-friendly, and incredibly versatile. Use it as a dip for tortilla chips, drizzle it over fries, spoon it onto tacos or burritos, or use it as a sauce for burgers and roasted vegetables.

Tips:

• Always shred cheese from a block — pre-shredded cheese contains starch coating that prevents smooth melting.
• Keep the heat low when adding cheese; high heat will break the sauce and make it grainy.
• Whisk frequently throughout cooking to maintain a smooth texture.
• If the sauce becomes too thick, whisk in a small splash of milk to loosen it.
• Store leftovers in a sealed container in the fridge for up to 3 days; reheat on low heat on the stove with a splash of milk — avoid the microwave as it heats unevenly.

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Recipe

Servings: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes | Calories: ~220 kcal per serving

Ingredients

• 2 tablespoons butter (28 g)
• 2 tablespoons all-purpose flour (16 g)
• 1 cup whole milk (240 ml)
• 6 oz medium cheddar cheese, shredded (170 g / about 1½ cups)
• 1/4 teaspoon salt (1.5 g)
• 1/4 teaspoon chili powder (0.5 g)

Instructions

1. Build the base — Place a small sauce pot over medium heat. Add the butter and let it melt completely. Add the flour and whisk until the mixture turns bubbly and foamy. Continue whisking for about 60 seconds to cook out the raw flour taste.
2. Add the milk — Pour in the milk while whisking continuously. Raise the heat slightly and keep whisking until the mixture reaches a light simmer and thickens enough to coat the back of a spoon.
3. Melt the cheese — Turn off the heat. Add the shredded cheddar in small handfuls, stirring after each addition until fully melted. If the cheese needs extra help melting, place the pot back over low heat briefly — but keep the heat low to protect the texture.
4. Season and adjust — Stir in the salt and chili powder. Taste and adjust seasoning as needed. If the sauce is too thick, whisk in a small splash of milk. Serve warm for the best consistency.

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Nutrition Facts (per serving)

Serving Size	114g
Calories	220
Total Fat	18g
Saturated Fat	11g
Cholesterol	55mg
Sodium	380mg
Total Carbohydrate	6g
Dietary Fiber	0g
Total Sugars	2g
Protein	8g

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One pot, 15 minutes, and real ingredients — this is the cheese sauce you'll want to keep on regular rotation!