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The Best Quick & Creamy Homemade Nacho Cheese Sauce (Copycat Style)

A close-up of thick, vibrant orange nacho cheese sauce served in a small white dipping bowl.
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Make this restaurant-style nacho cheese sauce from scratch in under 15 minutes. It is smooth, velvety, and perfect for dipping chips or topping your favorite game day snacks.

Ingredients

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

Instructions

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for one minute, stirring constantly, to create a roux. Do not let it brown.
  3. Gradually whisk in the whole milk until the mixture is smooth and starts to thicken slightly.
  4. Whisk in the evaporated milk. Continue heating until the mixture just begins to simmer.
  5. Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly until each addition is fully melted and smooth before adding more. Do not let the sauce boil.
  6. Stir in the salt, garlic powder, onion powder, and cayenne pepper, if using.
  7. Continue stirring over low heat until the sauce is completely smooth and reaches your desired thickness. This is your ultimate cheese topping.
  8. Remove from heat and serve immediately over tortilla chips, fries, or tacos.

Notes

  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • For a guaranteed no grain cheese sauce, keep the heat low when melting the cheese.
  • If the sauce thickens too much while sitting, whisk in a splash of milk or water to restore the drizzle cheese sauce consistency.

Nutrition

Find it online: https://carlacooking.com/best-quick-creamy-homemade-nacho-cheese/