You know that irresistible nacho cheese sauce you get at bowling alleys, ball parks, and stadiums? Believe it or not, you can replicate that delicious flavor in the comfort of your own home with this nacho cheese sauce recipe!
Nacho Cheese Sauce Ingredients
These are the simple ingredients you'll need to make this nacho cheese sauce recipe:
· Butter and flour: This nacho cheese starts with a roux made of equal parts butter and all-purpose flour.
· Milk: You'll need a cup of whole milk.
· Cheese: For this classic nacho cheese recipe, opt for sliced processed American cheese.
· Salt: A pinch of salt enhances the savory flavor of the nacho cheese.
How to Make Nacho Cheese Sauce
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade nacho cheese sauce:
1. Make the roux with butter and flour.
2. Pour in the milk and whisk until thick.
3. Add cheese and salt, then cook until the cheese is melted.
How to Use Nacho Cheese Sauce
Of course, this nacho cheese sauce is perfect for making classic nachos! Pour it over tortilla chips and finish with your choice of toppings (ground beef, jalapenos, and diced tomatoes are all crowd-pleasing options). It's also fantastic drizzled over sliced potatoes or inside quesadillas or grilled cheese sandwiches.
How to Store Nacho Cheese Sauce
Allow the nacho cheese sauce to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to five days. You can freeze the nacho cheese for up to six months.
Allrecipes Community Tips and Praise
"Just what I was looking for," according to Cleatina Rougau. "I adjusted for more servings and I added onions and bell peppers. It came out fantastic."
"This particular recipe is for that fake-tasting NACHO CHEESE that we all love," says Chef Boyar-G. "The cheese that we get poured over chips at a ballgame or at the movies."
"Love this recipe," raves tlp73. "I dice up some jalapeño peppers and add a little of the juice from the jar to the cheese to give it a little kick."
Editorial contributions by Corey Williams
