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spicy nacho cheese sauce

Nacho Cheese Sauce

Okay, I fully acknowledge Nacho Cheese Sauce isn’t the healthiest thing in the world BUT, a little goes a long way and when it’s homemade you control the salt (that counts?!?). Whatever, this is DELICIOUS 🙂

Makes about 2 Cups

1 Cup milk (I used 2% but use whatever you have on hand)

1 tsp cornstarch

2 tbsp (salted) butter

2 tbsp flour

1 Cup grated old cheddar cheese

¼ tsp chili powder

¼ tsp salt

1/8 tsp cayenne pepper, or to taste

Whisk the cornstarch into the milk, set aside.

Heat a sauce pot over medium-high heat and add the butter. When it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.

Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.

Slowly whisk in the milk, simmer over medium heat until the sauce has thickened.

Stir in the cheese.

Add the chili powder, salt and cayenne pepper; mix well.

Let the sauce sit on low heat until you’re ready to serve it.

If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference.

nacho cheese sauce

 

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Nacho Cheese Sauce
Print Recipe
Okay, I fully acknowledge Nacho Cheese Sauce isn’t the healthiest thing in the world BUT, a little goes a long way and when it’s homemade you control the salt (that counts?!?). Whatever, this is DELICIOUS 🙂
Servings Prep Time
2 cups 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
5 minutes
Nacho Cheese Sauce
Print Recipe
Okay, I fully acknowledge Nacho Cheese Sauce isn’t the healthiest thing in the world BUT, a little goes a long way and when it’s homemade you control the salt (that counts?!?). Whatever, this is DELICIOUS 🙂
Servings Prep Time
2 cups 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Instructions
  1. Whisk the cornstarch into the milk, set aside.
  2. Heat a sauce pot over medium-high heat and add the butter. When it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.
  3. Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
  4. Slowly whisk in the milk, simmer over medium heat until the sauce has thickened.
  5. Stir in the cheese.
  6. Add the chili powder, salt and cayenne pepper; mix well.
  7. Let the sauce sit on low heat until you’re ready to serve it.
  8. If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference.
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