White Nacho Cheese Sauce Recipe - Allrecipes.com
White Nacho Cheese Sauce Recipe
  • READY IN 20 mins

White Nacho Cheese Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. 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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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

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.

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.

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!

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.

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.

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!

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.

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.


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  • 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.

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