Make this easyNacho Cheese Sauce at home with a variety of cheese options, including Velveeta, cheddar, Monterey Jack, and more. Learn my secret trick that makes this the BEST Nacho Cheese Sauce recipe you'll find!
Slice the jalapenos in half. Remove the stem and seeds and cut into smaller slices.
Melt butter in a medium saucepan over medium-low heat. Add the jalapenos (skin-side-up) and cook for 2 minutes or so, until softened. We want to transfer as much jalapeno flavor into the butter as possible without browning the butter.
Remove the jalapenos and whisk in the flour. Cook for 2 minutes or until you can no longer smell the flour.
Add the milk, one splash at a time, and whisk continuously to incorporate. If it’s added too fast it could break the roux. Be sure to whisk the whole time until the milk is all incorporated.
Bring to a boil, then reduce to a simmer. Add the cayenne, hot sauce, and paprika.
Reduce heat to low. If the base is too hot when the cheese is added, you’ll end up with a grainy consistency. Add the cheese and stir continuously until melted and smooth.
American, Cheddar, or Monterey Jack are all great variations of cheeses that you can use. I find that Velveeta is the best way to replicate classic nacho cheese sauce at home.
Rotel tomatoes with green chilies makes a great addition to this nacho sauce.
Storage • Store in an airtight container in the fridge for up to 5 days.To Reheat: • Reheat in a skillet over medium-low heat. Add splashes of milk to loosen it up and restore it back to it’s original form.This recipe makes approximately 2 cups of Nacho Cheese Sauce. Nutritional facts are per cup.