Recipe by Chef John
"This nacho cheese sauce recipe is not cheaper and easier to make at home, but what you lose in cost and quantity, you more than make up for in actual food content."
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ground dried chipotle pepper
ancho chile powder
salt to taste
sharp Cheddar cheese, shredded
Monterey Jack cheese, shredded
Muenster cheese, shredded
DELICIOUS! If you have the time and are using good cheeses, this is an amazing nacho cheese sauce. If you watch the video, you'll see how to avoid getting a grainy texture (low temp). Also..."cold milk + hot roux = no lumps." Will make this for the Super Bowl!
I made this for the Redskins vs Seahawks wildcard game, and it did come together nicely, but it was deemed a bit bland. Most of my guests added some of the fresh diced jalapeño I had sitting beside it. It was nice and creamy when freshly made right before the game, but by half-time it was grainy and just awful, after sitting in a 2-qt slow cooker on "warm". Not one I'll make again, a rare miss from Chef John.
Came out grainy. I may have done it wrong. I scorched the butter a little and the butter and flour mixture was very brownish colored. The rue didn't come together well so that may be the reason for the graininess. Aside from the texture the flavor wasn't all that great. Ancho chile powder is hard to find too. I might try again but will probably look for a new recipe. May need to use some velveeta instead of the other cheeses for texture.
this is a big big hit with my husband and his buddies......i throw in a can of rotel tomatoes as well, adjusting the flour to thicken things up to the proper consistency. i added about 1t of cayenne, but we like things really really spicy! for those of you whose nacho cheese came out grainy, lower your heat! and for those whose product came out lumpy, always remember, hot roux, cold liquid equals lump free product. yes, this is more expensive, and more work than store bought nacho cheese, but is vastly superior. another hit for chef john!!!!!!!!!!
After having crafted a grainy (and horrible) cheese sauce several times in a row, i've finally found an idiot proof way to make it perfect every time. Before adding in any cheese turn off the burner and let the white sauce cool to almost room temperature. At that point you can add the cheese and return the sauce to the burner on LOW until the cheese melts into the sauce.
Excellent recipe! Thank you Chef John for teaching us all how to make a proper roux! I have always had such trouble with good sauces and now that I have the beginning steps down, I have been able to create tons of successful variations. Btw this recipe can be altered to make some wonderful homemade mac and cheese. :)
This came out very thin. I ended up adding an additional 1 1/2 cups of cheddar cheese. The flavor was just ok for me. I actually preferred it cold when it had set up a little. The recipe was easy to follow. Went along with the video on this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Nacho Cheese Sauce
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 92
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