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The Best 10-Minute Creamy Nacho Cheese Sauce (Restaurant Style Copycat)

Close-up of smooth, bright orange nacho cheese sauce swirled in a small white ramekin.

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Make a smooth, rich, and velvety homemade nacho cheese sauce in under 10 minutes. This quick cheese sauce recipe uses real cheddar to achieve a restaurant-style dip perfect for topping nachos or dipping chips.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper (optional, for a slight kick)

Instructions

  1. Grate your cheese and set aside. Shredding cheese yourself prevents clumping in the sauce.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Whisk in the flour to create a smooth paste (a roux). Cook the roux for one minute, stirring constantly.
  4. Slowly pour in the warm milk while whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
  5. Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese to the sauce one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Do not let the sauce boil once the cheese is added.
  6. Stir in the salt, garlic powder, and cayenne pepper, if using. Taste and adjust seasoning.
  7. Remove from heat immediately. Serve your smooth nacho cheese dip warm over chips, fries, or baked potatoes.

Notes

  • For the smoothest texture, always shred cheese from a block rather than using pre-shredded bags, which contain anti-caking agents.
  • If the sauce becomes too thick upon standing, whisk in a tablespoon of warm milk or water until you reach your desired consistency.
  • This recipe is excellent for game day cheese dip or as a simple dip recipe for taco night dips.

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