Elevate your next nacho night with this irresistible recipe for nacho cheese that packs a delightful spicy kick. This smooth and creamy cheese sauce is not just a topping, but an amazing dip as well. It perfectly smothers a hearty plate of crispy nachos or can be served as a decadent dip for crunchy tortilla chips. You might even want to try it as a luscious dip for chicken taquitos -it’s that good!
Why Make Homemade Nacho Cheese?
Creating your own nacho cheese from scratch ensures that you’re using only natural, wholesome ingredients. Surprisingly- or maybe not, homemade sauce is unlike industrially packaged cheese sauces. For example, these convenient jars are often concocted with additives like canola oil, maltodextrin, and modified food starch. Likewise, this recipe allows you to know exactly what’s going into your dish. Some commercial brands even resort to food dyes, such as yellow 5, just to achieve that appealing, rich golden hue typically associated with cheese sauce. Shockingly, many of these shelf-stable options don’t even list cheese as a component! By making it yourself, you guarantee quality and flavor that’s hard to beat.
Preparation, Servings, and Storage
The best part? This nacho cheese is a breeze to whip up, taking as little as 15 minutes from start to finish. To achieve that silky, smooth texture that everyone loves, be sure to pay attention to a couple of key details. First, as you prepare the roux, stir continuously to ensure even cooking. Watch as it transforms into a light brown hue and releases a nutty aroma. This is your cue that it’s ready. Properly cooked roux is essential for a velvety sauce. Another crucial step is to use freshly shredded cheese rather than pre-packaged varieties. Those convenient bags of shredded cheese often contain stabilizers to prevent clumping. Food stabilizers can interfere with the melting process and lead to a gritty texture. Freshly shredded cheese melts beautifully, ensuring your nacho cheese sauce is just as dreamy as it should be.
One generous batch of this nacho cheese yields up to ten scrumptious servings, making it perfect for any gathering. If you’re hosting a larger crowd, feel free to double or triple the recipe without a problem. Should you have any leftovers (though that’s unlikely!), store the cheese in an airtight container in the refrigerator for up to five days. To reheat, simply cover it and microwave in a suitable bowl for about two minutes, bringing that rich flavor back to life. Get ready to indulge in a cheese experience that’s both delicious and satisfying!
Nacho Cheese
Equipment
- Medium saucepan
Ingredients
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Milk
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Chili powder
- 1/2 tsp Cayenne pepper
- 1 cup Pepperjack cheese, freshly shredded
- 1 cup Sharp cheddar cheese, freshly shredded
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and stir continuously to create a roux. Cook the flour and butter for about 5 minutes, or until it has a smooth velvety texture.
- Slowly add the milk to the saucepan, continuing to stir.
- Add the garlic powder, onion powder, chili powder, and cayenne. Stir to combine.
- Remove the saucepan from the heat and slowly add the cheeses in. Stiring continuously to blend the cheese sauce.
- Serve immediately.
Nutrition
