This homemade nacho cheese sauce is creamy, cheesy, and has just the right kick of spice!
Have you looked at the ingredient list on store-bought jarred cheese dip recently? A popular brand name version has a whopping TWENTY-NINE ingredients. Most of which, I don’t know what they are or how to even begin to pronounce them. The best thing about this homemade cheesy goodness is there’s no unnecessary weird junk in it.
This homemade nacho cheese sauce comes together in under 10 minutes and has just 6 simple ingredients that you probably already have on hand. It can be used as a dip for tortilla chips or veggies, as a delicious covering for homemade macaroni and cheese or baked potatoes, or as a homemade version of the condensed cheddar soup that comes in a can. The possibilities are endless!
What You’ll Need:
Butter - the real stuff
Flour - all-purpose works
Half & Half - don’t use low-fat milk
Cheddar Cheese - Shredded straight off the block
Jalapeno - Pureed or finely minced
Salt - Just a pinch or two
What to Pair with Homemade Nacho Cheese Sauce?
Homemade BBQ Meatballs – Dip these sweet and savory BBQ meatballs into the nacho cheese sauce for a delicious BBQ cheeseburger appetizer!
Baked Ham and Cheese Bites – A family favorite on game day, dip these for an extra cheesy bite!
Homemade Fried Potato Chips - Cover this crispy, crunchy snack with homemade nacho cheese sauce to create a perfect pairing!
Smokey Sloppy Joes - Drizzle some cheese sauce on top for a magical combination of messy goodness!
Comfy Cozy Slow Cooker Chili - Top off your grilled hotdogs or brats with chili and nacho cheese sauce!
Homemade Pizza Dough - Create a homemade cheeseburger pizza that beats anything that can be delivered!
Helpful Tips
This recipe comes together in just a few short minutes, so have everything you need right at your fingertips.
I highly recommend using an immersion blender with a whisk attachment. This will help to create a super creamy sauce without the arm workout!
Keep whisking! If you’re stirring this sauce by hand - Do. Not. Stop. Whisking. When you’re done, go buy yourself a $20 immersion blender with a whisk attachment. You’ve earned it!
Use real butter, salted, or unsalted. Do not skimp on this!
Do not substitute the half and half for low-fat milk. This will result in an incredibly runny sauce.
Don’t use cold half and half because it may curdle when poured into the saucepan. Use room temperature and pour the liquid in slowly.
Homemade nacho cheese sauce is so easy to customize to your heat preference. The spice in this recipe is light enough for most kiddos to enjoy but feel free to amp up the spice if that’s your thing.
For the creamiest texture, use freshly shredded cheese straight off the block.
Do not overheat your saucepan. This can cause scorching.
Unfortunately, this is not an approved recipe for home canning. Trust me, I checked, and I
couldn’t find one. So, stick to enjoying it within a couple of days. It stores great in the fridge.
To make a jalapeno puree, simply blend together one small jalapeno pepper with 2-3 tablespoons of water. If you like spicier cheese, add additional jalapeno or your favorite hot pepper. Or use a high-quality store-bought version like Louisianna Pepper Exchange Jalapeno Puree. My kids prefer the jalapeno puree rather than the minced fresh pepper but feel free to use your own discretion.
For an incredible Taco Tuesday Night experience, drizzle homemade nacho cheese sauce on my Slow Cooker Chili Lime Carnitas and as a dip for my Baked Chicken Taquitos!
Ingredients
½ stick butter (1/4 cup)
3 Tablespoons flour
1 1/3 cup Half & Half
1 cup cheddar cheese, shredded
1 teaspoon jalapeno puree or 1 minced fresh jalapeno
½-1 teaspoon salt
Directions
Melt butter in a small saucepan over low-medium heat.
Add flour and whisk well. Cook for approximately 2-3 minutes or until rue has changed to a lightly golden-brown color.
Carefully, add the half and half slowly, just a little at a time while continuously whisking.
Continue whisking and cooking the sauce for approximately 4-5 minutes or until sauce begins to thicken.
Add the shredded cheese and continue whisking well until completely melted and incorporated into the sauce.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Variations
For additional spice, add in extra jalapeno puree or use Pepper Jack cheese instead of cheddar.
For an extra creamy cheese sauce, add an additional ½ cup of freshly shredded cheddar cheese.
Reheating Homemade Nacho Cheese Sauce
Microwave in 30-second increments stirring well after each increment.
Stovetop in a small saucepan over low heat stirring well until heated through.
Freezing
This cheese sauce does not freeze well and may become grainy during the reheating process. I do not recommend freezing.
If you like delicious homemade recipes like this, click that heart button at the bottom of the page and let us know in the comments down below!
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