Best Nacho Cheese Sauce Recipes

NACHO CHEESE SAUCE

Steps:

• In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

REAL NACHO CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
• Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

HOMEMADE NACHO CHEESE SAUCE

Steps:

• Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
• Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
• Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

BEST VEGAN NACHO CHEESE SAUCE

Steps:

• Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
• Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
• Pour the blended mixture into a saucepan and add the remaining water.
• Heat the mixture in a saucepan for about 20 minutes.
• Stir continually to prevent it from burning.
• Add water to desired consistency (optional).
• Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

NACHO CHEESE SAUCE WITH JALAPENO

Steps:

• Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes.
• Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.

NOT'YO ORDINARY NACHO CHEESE SAUCE

Steps:

• Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
• Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

REAL HOMEMADE NACHO CHEESE SAUCE

Steps:

• Melt the butter in a heavy bottom sauce pan.
• Stir in the corn starch.
• Add the milk. (regular milk will work also).
• Add cream cheese stir until it's melted and smooth.
• Add the cheddar and stir until it is well melted.
• Add the Monterey Jack and stir again.
• Stir in hot sauce and paprika.
• Enjoy over tortilla chips or veggies.

HOME CANNED NACHO CHEESE SAUCE

Steps:

• Melt butter in canning saucepot.
• Add milk and cream.
• Slice cheese into above mixture.
• Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
• Put into hot jars.
• Seal and hot bath for 20 minutes.
• Makes about 20 jelly jars.

HOMEMADE NACHO CHEESE SAUCE

Steps:

• In medium pot, melt butter over medium heat. Add flour and whisk to combine. Continue to whisk and cook 1-2 minutes or until lightly browned.
• While whisking, slowly add 1 cup of milk. Cook for 1-2 minutes. Should be a smooth sauce, if too thick add more milk until desired consistency, up to 1/2 cup.
• Whisk in seasonings. Remove from heat. Whisk in cheese and stir until smooth. If too thick for your preference, you can always add more milk a tablespoon at a time to reach desired consistency.
• Great as is on tortilla chips, or on cooked broccoli & cauliflower or any recipe that calls for a cheese sauce! Sometimes we build deluxe nacho plates with this sauce using taco toppings!

WHITE NACHO CHEESE SAUCE

Steps:

• Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.

SQUACHO CHEESE SAUCE (BUTTERNUT SQUASH NACHO CHEESE SAUCE)

Steps:

• Grate both the pepper jack and Cheddar cheese and toss with the cornstarch in a bowl. Set aside.
• Heat a large saucepan over medium heat and add the butter. When melted, add the squash, chipotle powder and salt and saute until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover, bring to a simmer and simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts. Season with additional salt as needed.
• Serve with tortilla chips and garnish with scallions and banana peppers.

NACHO CHEESE SAUCE

Steps:

• Melt butter.
• Saute onions until caramelized.
• Add flour and cook for 2-3 minutes on medium heat.
• Add milk and cheese and stir frequently until melted, about 15 minutes.

HOMEMADE NACHO CHEESE SAUCE

Steps:

• Place all ingredients together in a microwave safe bowl. Microwave on 30% power or defrost power for approximately 8 minutes, stopping every two to three minutes to stir. Serve with nacho chips or use over vegetables.

HOMEMADE NACHO CHEESE SAUCE

Steps:

• Melt butter in saucepan. Add flour and whisk until combined into paste that bubbles and starts to thicken.
• Add the milk to skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil.
• As soon as it boils, lower the heat and reduce to a simmer. Allow the sauce to thicken gently.
• Add the cayenne pepper and salt and whisk to combine.
• Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture is smooth in consistency, the nacho cheese sauce is ready to serve.

NACHO CHEESE SOUP SAUCE

Steps:

• In small saucepan mix soup and milk.
• Over medium heat, heat through, stirring often.

NACHO CHEESE SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.
• Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.
• Remove from heat and season with salt and pepper; serve immediately with nachos.

SQUACHO CHEESE SAUCE (BUTTERNUT SQUASH NACHO CHEESE SAUCE)

Steps:

• Grate both the pepper jack and Cheddar cheese and toss with the cornstarch in a bowl. Set aside.
• Heat a large saucepan over medium heat and add the butter. When melted, add the squash, chipotle powder and salt and saute until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover, bring to a simmer and simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts. Season with additional salt as needed.
• Serve with tortilla chips and garnish with scallions and banana peppers.

SPICY NACHO CHEESE SAUCE - SALLY'S BAKING ADDICTION

Steps:

• Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
• Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
• The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator for up to 5 days. Heat over stovetop or in the microwave before serving again.