You only need some ingredients and five minutes to make this homemade Nacho Cheese sauce! Thanks to pepper jack and hot sauce, it offers the tastiest cheddar cheese flavor with a hint of heat. The consistency is so creamy and cheesy that you will love it. Slather it over tacos, fajitas, fries, nachos, and anything else you could want!
Simple Cheese Sauce for Nachos Ingredients
The following basic items are required to produce this Nacho Cheese sauce recipe:
- Butter.
- Flour.
- Milk. For a deeper flavor, use whole milk.
- A decent melty cheese is required. For Nacho Cheese, processed American cheese works best, but cheddar adds a beautiful flavor. For further alternatives, see the section below on recipe notes.
- Pickled Jalapeño Juice. from a pickled jalapeño jar.
- Add salt, if preferred.
How to Prepare Nacho Cheese?
The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making homemade Nacho Cheese sauce:
- Heat the butter. A small saucepan or pot should be heated to medium heat. Melt the butter after adding it.
- Create a Basic Roux. Add the flour and stir constantly for two to three minutes to make a roux.
- Pour in the milk. After adding the milk, simmer the mixture. It will slightly bubble on the edges.
- Add the cheese and stir. Bit by bit, add the cheese while lowering the heat to medium-low. Stir continuously until everything melts completely.
- Add the Jalapeño Pickle Juice. Add the pickled jalapeño juice and, if desired, some of the pickled jalapenos. Once the Nacho Cheese sauce is smooth, keep stirring.
- Make necessary adjustments and serve. After adding salt to taste and adjusting, serve with tortilla chips! The greatest Nacho Cheese sauce recipe ever is this one.
- Completed! You are now ready to serve your hot, handmade Nacho Cheese sauce!
What Kinds of Toppings Go Well with Cheese Sauce on Nachos?
You can also use this sauce to make a standard plate of nachos, but it also makes a terrific dipping cheese. Arrange a tray or plate of tortilla chips, cover with cheese sauce, and top with desired toppings. It tastes excellent also inside quesadillas or grilled cheese sandwiches or drizzled over potatoes that have been sliced.
Storage and Heating Procedures
The texture of this Nacho Cheese sauce will vary as it cools, so it’s best enjoyed hot and fresh. However, leftovers can be kept in the fridge for two days if stored in an airtight container.
Warm-up again in a pan over low heat on the stovetop. To help it come back to life, stir in small amounts of evaporated milk and heat it through.
We advise against freezing this recipe.
Tips for Cheese Sauce Success
Here are some pointers to ensure the success of your homemade Nacho Cheese recipe:
- Make sure to cook the flour in the butter for one minute. This aids in removing the “floury” taste.
- Use medium cheddar for smoother results. Compared to mild cheddar, sharp cheddar often “breaks” or gets gritty more easily.
- Take the pot off of the burner and add the cheese. Once the cheese has been added, the sauce can tighten up and become thick and gritty if overheated. If necessary, assist the cheese melting entirely by using only low heat.
- When feasible, use block cheese that has been hand-shredded. Many anti-caking powders can occasionally be found in pre-shredded cheeses, which might give your cheese sauce a powdery taste.
Final Words
Like choosing which piece of cake to serve, you can prepare nachos before or after they are baked. The nacho world is your oyster, regardless of whether you melt cheese on top or add it after baking. The type of cheese, its melting properties, and the baking time all affect how it turns out. Therefore, try new things and create inventive Nacho Cheese recipes.
