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READY IN 20 mins

White Nacho Cheese Sauce

Read Reviews (28)

"This white, spicy cheese sauce is great on nachos." — PBEONE

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 4 servings Change Servings

2 tablespoons margarine
2 tablespoons self-rising flour

2 cups milk
2 cups shredded pepperjack cheese

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Directions

Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for nachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed.

—JARRIE

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Most Helpful Critical Review

Jan 28, 2008

I recently tried this in an attempt to recreate the white nacho cheese we get from a nearby Mexican restaurant. This was closer than I've ever been but still, no cigar. The consistancy was good but I thought the flavor was just not what I was looking for - kind of bland, even though the cheese was spicy. Also, I could taste the flour in the cheese sauce. Altogether, it wasn't bad but I'll keep looking.

—JOYBOWES

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34 Ratings

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Jun 08, 2009

I'm giving this 4 stars because it has a good base. I've made this several times, playing with the ingredients each time. I've found that if you use 1 tbsp cornstarch and 1 tbsp self rising flour, it doesn't give as much of the overpowering flour taste. Also, USE A GOOD DELI PEPPER JACK, if you get the prepackaged stuff off the cold shelf at the store, it will NOT work. It doesn't melt well and will not give you the texture you want. I usually add a little extra cheese, asadero or fresco. Gives it a little extra. I haven't perfected it yet, but I'm still trying!

—joie de vivre

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Aug 17, 2009

I used the deli pepper jack cheese like many had recommended. I also noticed that people thought that this tasted too bland. Adding a can of tomatoes and chiles (Rotel) brought more flavor. This also makes it taste a little bit more like restaurant cheese sauce at the local Mexican restaurants. My husband and I were very impressed. This is probably as good as we are going to get with a Mexican cheese dip. For another idea adding a box of frozen spinach (squeeze the juice out) would make a great espinaca dip.

—HeismyHope

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Oct 29, 2010

This is OK but if you go to a store that sells to the public restaurant foods and get Land o Lakes white melting cheese in a big block and melt it over a double broiler with you adding milk til you get to the restaurant consistency you want you will be very happy.You can add chopped halapino's for extra kick but the restaurants if they make there's from scratch use that brand of cheese.

—Ann`

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Mar 28, 2011

I used Cheddar cheese instead of the pepperjack. This turned out smooth and creamy! Depending on your tastes, it may need a little salt, but it is good as-is to me! Thanks!

—davialyn

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Jun 17, 2010

It a good and inexpensive recipe but what is missing is the asiago cheese and cumin. I found that cheese in the refrigerated section by the cream cheese at Wal-Mart. I think adding those to this will make it exceptional.

—Peggy

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Feb 01, 2008

This is a good easy recipe. The Pepperjack gives it just enough of a kick without being too spicy. To the comment above: The cheese dip that JOYBOWES is thinking of is made with Queso or Asada cheeses. They can be harder to find and they burn more easily.

—shashenash

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Nutrition

Calories
382 kcal
19%

Carbohydrates
11 g
4%

Cholesterol
80 mg
27%

Fat
29 g
45%

Fiber
0.1 g
< 1%

Protein
18.6 g
37%

Sodium
563 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Nacho Cheese Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 382
Calories from Fat: 261

% Daily Value *
Total Fat 29g 45 %
Saturated Fat 14.2g 71 %
Cholesterol 80mg 27 %
Sodium 563mg 23 %
** Potassium 191mg 5 %
Total Carbohydrates 11g 4 %
Dietary Fiber 0.1g < 1 %
Protein 18.6g 37 %
Sugars 5.8g
Vitamin A 28 %
Vitamin C < 1 %
Calcium 64 %
Iron 2 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.