This spicy homemade nacho cheese sauce recipe is easy to make and tastes just like movie theater nachos with a trick I learned behind the concession stand. Learn how to make nacho cheese!
Homemade Nacho Cheese Recipe
It's time to make Homemade Nacho Cheese, my friends! As a spicy food lover, I'm sure you love a good bowl of nachos. Nachos are a quintessential snack food, with crispy tortilla chips slathered with spicy, melty cheese, heaped with all your favorite toppings.
Aside from the awesome fixings, the real key to the best nachos is the best nacho cheese sauce! You must have great nacho cheese for great nachos. Period.
Today I'm bringing to you my favorite way to make nacho cheese. It's incredibly quick and easy to make, and it incorporates a little trick I learned when I worked at a movie theater during my teen years.
The Secret to the Best Nacho Cheese
What's the secret to the best nacho cheese? Pickled Jalapeno Juice!
In the concession stand, it was my job to dump a big can of unflavored processed American cheese into a nacho cheese warmer. To make nacho cheese, we swirled in pickled jalapeno juice, along with a healthy portion of pickled jalapenos, into the cheese and served it up over corn tortillas.
It doesn't get any better than this! It gives your nacho cheese that spicy kick that it needs. Brings me back to my old movie theater days.
I still love movie theater nachos. We love this recipe, and I'm happy to share it.
It's perfect for game day, or any day, for making homemade nachos or serving with Doritos or chips as a nacho cheese dip.
Let's talk about how to make nacho cheese, shall we?
Easy Nacho Cheese Sauce Ingredients
- Butter.
- Flour.
- Milk. Use whole milk for richer flavor.
- Cheese. You need a good melty cheese. Processed American cheese melts best for nacho cheese, but cheddar is great for flavor. See the Recipe Notes section below for options.
- Pickled Jalapeno Juice. From a jar of pickled jalapenos.
- Salt. If desired.
How to Make Nacho Cheese - the Recipe Method
Melt the Butter. Heat a small pot or saucepan over medium heat. Add the butter and melt it.
Make a Simple Roux. Stir in the flour and stir continuously for 2-3 minutes to form a roux.
Add the Milk. Stir in the milk and allow to simmer. It will bubble just a bit around the edges.
Stir in the Cheese. Reduce the heat to medium low heat, then slowly add the cheese a bit at a time. Continue stirring until it all melts through.
Add the Pickled Jalapeno Juice. Stir in the pickled jalapeno juice (and some of the pickled jalapenos, too, if you want!). Keep stirring until the cheese sauce is nice and smooth.
Adjust and Serve. Taste and adjust for salt, then serve with tortilla chips!
Boom! Done! Your spicy, homemade nacho cheese sauce is ready to go! Someone grab a bag of tortilla chips, please! I need some nachos, stat!
This will make you about 2 cups of nacho cheese.
Recipe Tips & Notes
Best Cheese for Nacho Cheese
Processed American cheese, like Velveeta brand, makes the smoothest nacho cheese sauce. However, any melty cheese will work. I love sharp cheddar cheese for this, but you can use other cheddar, Monterey jack cheese, pepper jack, swiss, colby, or others.
These can produce slightly grainy nacho cheese, though the flavor is fantastic. Consider a combination.
Don't use pre-shredded cheeses, as they contain anti-caking ingredients and don't melt consistently.
Pickled Jalapeno Juice is Key
This is the trick I learned from working at the movie theater for years. It works great, and gives you that authentic theater nachos experience.
You can also add in a bit of cayenne pepper or hot sauce for extra heat.
The Perfect Cheese Sauce
Use your nacho cheese for something other than nachos! Spoon some onto your hot dog for a great Nacho Cheese Dog. Swirl it into soups for a cheesy version, like my Southwest Chicken Soup.
Swirl it into a bowl of chili or to make Chili Cheese Mac.
Keep Your Nacho Cheese Warm and Creamy
Serving it as a dip? It is best to keep your nacho cheese dip warm in a small crockpot or slow cooker, or on low heat on the stove. Stir it regularly, as it can begin to clump and harden if even heat is not applied.
Stir in a bit of milk if it starts to lose its creaminess.
Storage Information
You can store nacho cheese in the refrigerator in a sealed container for up to 5 days.
To reheat it, add it to a pot and slow add in a bit of butter or milk while heating on medium-low. Continue stirring until it melts again to the consistency you prefer.
Be careful not to overheat the cheese.
That's it, my friends. I hope you enjoy my nacho cheese dip recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Nacho Cheese Sauce Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk use whole milk for richer flavor
- 8 ounces melty cheese processed American cheese melts best for nacho cheese, but cheddar is great for flavor - you can easily add more cheese for cheesier nacho cheese
- 2-3 tablespoons pickled jalapeno juice
- Pinch of salt optional, if desired
Instructions
- Heat a sauce pan or small pot to medium heat. Add the butter and melt it.
- Stir in the flour and stir continuously for 2-3 minutes to form a roux.
- Stir in the milk and allow to simmer. It will bubble just a bit around the edges.
- Reduce the heat to low, then stir in the cheese a bit at a time. Continue stirring until it all melts through.
- Stir in the pickled jalapeno juice (and some of the pickled jalapenos, too, if you want!). Keep stirring until the nacho cheese sauce is nice and smooth.
- Taste and adjust for salt, then serve with tortilla chips!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/27/23 to include new information and video. It was originally published on 2/7/22.
bec says
love this, so tasty and so easy, unlike another recipe I attempted! love your recipes, just wish you had that cups/metric toggle option!
Mike Hultquist says
Thanks, Bec! I know, I'm hoping to get the toggle when I get the site upgrade.
Naila says
Wow!! When reading labels on the store bought cheese I decided I had to make mine.
Thank you for the recipe. You are right, tastes even better than the one at movie theaters.
We loved it.
Mike Hultquist says
Yes!! Thanks so much, Naila! Very happy you enjoyed it.
THOMAS ANDREWS says
LOVE THE RECIPES
Mike Hultquist says
Thanks, Thomas!
Amber says
I halved the recipe, but it’s perfect. I went with the American cheese, but threw in a couple ounces of cheddar, because, why not. Deviously simple. I’m sure I’ll be making this way more often than my fat cells will appreciate. Thank you!
Mike Hultquist says
I love to hear it! Glad you enjoyed it, Amber!
Vicki says
I have used so many of your recipes and have never been disappointed! Another huge hit!
Mike Hultquist says
Boom!! Thanks, Vicki! I appreciate it very much!
Jake says
My wife is pregnant and was craving the nacho cheese we used to get at the cinemas and honestly, this recipe was honestly a god send. thank you !
Mike Hultquist says
Awesome!! Glad to help, Jake! Pshew!! I appreciate it.
Sharon Raymond says
Easy since I cannot buy the jar stuff here lol Thanks Chef Mike!
Mike H. says
You are very welcome, Sharon! Enjoy!
Mark says
Brilliant recipe have always used shredded cheese & just put that on my nachos now I use this it’s amazing & now every time I make it I use some different spices & flavoured cheeses to see how it goes.Thanks
Mike H. says
You are very welcome, Mark. Glad you are enjoying it!
Mandz says
We made this last night. We just added a little paprika and put in mozzarella as well as cheddar. It was amazing. I was totally blown away that with so few ingredients it could taste so good. We have made queso before and this stood up to it. The jalapeño juice is fantastic. Thanks
Mike Hultquist says
Nice!! Glad you enjoyed it, Mandz!
Mark Ebner says
best!
Mike H. says
Thank you, Mark!
Mary Ellen says
I mixed the evaporated milk & flour & jalapeno slices & jalapeno juice first in a blender. it made everything come together faster with no lumps. Great nacho sauce!
Mike H. says
Awesome, thanks for sharing, Mary, and enjoy!
Ana says
My family loved it! I just had to add milk because I made it too thick . It’s a keeper recipe. Thank you!
Mike Hultquist says
Thanks so much, Ana! Glad you enjoyed it!