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. Or, try my Homemade Crunchwrap Supreme Recipe.
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.
Alan Armbruster says
This is one of numerous recipes you publish, that I tried. I used Old Fort Cheese, and I fully intended on sharing it, with my wife, when she got home from work. Unfortunately, I ate the whole thing, dipping nacho chips. This is my new favorite nacho sauce. Thanks for sharing
Mike H. says
=) Thank you for the review, Alan. Enjoy!
Jason says
Made a double batch off this last night! We had nachos for dinner and the nacho cheese was a hit. The kids used almost all of it! Heat level was right for them. I used 2 tablespoons pickled jalapeño juice per batch. I could have doubled that for me! The cheese was awesome on the nachos! Also topped with browned venison burger with taco seasoning, sliced jalapeños and sour cream!
Mike Hultquist says
Glad everyone enjoyed it, Jason. That all sounds wonderful, the perfect family night. Super versatile! Thanks for sharing.
Lynn Butterfield says
Made this and it went fast. Now my family begs me to make it regularly. It’s easy, fast and very tasty!
Mike Hultquist says
Yes!! Such a keeper! Thanks, Lynn!
Hannah Michelle Anderson says
I made this nacho cheese sauce with a few custom upgrades, and it turned out 100% spectacular! Instead of processed cheese, I used fresh blocks of real Cheddar for a much richer flavor. To give it a unique kick, I used 3 tablespoons of my own homemade pickled jalapeño juice that I cold-steeped with honey, garlic, bay leaf, and Mexican oregano. The sauce came out incredibly velvety, smooth, and glossy over our tortilla chips. Mike, thank you for the foundational nonstop recipe!
Mike Hultquist says
Wonderful! Glad you enjoyed it, Hannah! Super versatile for sure! Cheers.
James Nees says
This recipe is a variation of an old standby. Made without the brine, it's suitable for omelets. As with the French "mother" sauces, it works as a base. I have been adding pickle juice to dipping sauces for years, eg my faux In-N-Out sauce. I learned the nacho variation before the turn of the century.
As done in the recipe, it's 3.5 stars, ie good but boring.
My additions:
1/4 - 1/2 tsp dry mustard
1/4 - 1/2 tsp ground cumin
Mashed chili pequin to taste (for you, about 6)
Add to the white sauce with the cheese.
Mike Hultquist says
Thanks for commenting. Nice additions for customizing. I love it as-is for my nachos. Cheers.
James Nees says
C'mon. Try it. You know you want to.
Seriously, where can cheese and fresh peppers go wrong?
Mike Hultquist says
Cheers. Customize as you wish. It's the point of cooking. =)
Russ H. says
This is what I made last night and the crowd loved it
First I started with making a batch of my tweaked Chili Pepper Madness Chili Colorado. (I dial back the heat through the mix of dried peppers here and add heat later) While I am waiting for it to cook I make a batch of the Chili Pepper Madness foolproof Pickled Jalapeno pepper recipe. Once those are done I let both sit overnight.
The rest of this concoction is based on whether or not I have leftover Chili Colorado (LOL) Think Chili Mac and cheese elevated
I make the Chili Pepper Madness Nacho Cheese Sauce using 1/2 Cheddar and 1/2 Pepper Jack Cheeses and throw in some diced pickled peppers along with some extra Pickled Pepper juice.
To assemble - I boil some large elbow macaroni noodles about two minutes from done per the package and drain. Then in a baking dish I put the drained elbow macaroni, the cold Chili Colorado, 1/2 of the Nacho Cheese sauce and some of the diced pickled jalapenos, mix and bake at 350 for 30 minutes covered.(Probably not necessary) I drizzle the rest nacho cheese sauce and some optional pickled jalapenos to taste.
OR I just make Chili Pepper Madness Ultimate Nachos with the shredded Chili Colorado neat and some of the gravy and the nacho cheese sauce because Nachos Rule!
Note to self - Double the Chili Colorado recipe next batch!
Mike H. says
Thank you for such a wonderful review, Russ. Super happy to read it =) I would definitely double the next batch of chili!
Russ H. says
Definitely a double batch. I must have nachos! You have inspired me spice wise since I started watching your YT channel. I love how you can adjust the heat levels of the dishes. Ok, well some of the dishes. In my wife's case she can spit diced jalapenos and complain they are too hot a mile away so I will reduce and puree them. Problem mostly solved. LOL
Just ordered your new book! Cant wait. If its like all the others, its a must have best seller!
Mike Hultquist says
That's awesome to hear! Thanks so much, Russ! I appreciate the support!
Donald says
Hi Mike, I've been making this for awhile now. I changed it a little by increasing the liquid by adding a 1/2 cup of heavy cream and adding 2 ounces of shredded sharp cheddar and 2 ounces of shredded Pepper Jack cheese. I use it for Nachos, baked potatoes and spoon it on top of my sheet tray chicken tostadas that I make with leftover rotisserie chicken.
Mike Hultquist says
Perfection! I love the updated, Donald. Great way to customize to preference. Thanks so much.
Lori says
Just got this in my email…It was just what I didn’t know I needed! I only made a 1/2 batch because I can’t be trusted with that amount of deliciousness in my house. I used 1/2 sharp cheddar and 1/2 Monterey Jack and only 1TBS of the jalapeño juice. Next time I will be adding more of the juice and I think I will add some Pueblo chile powder too.
Thanks for all the great recipes!
Mike Hultquist says
Yes, boom!! I hear you, Lori. A big batch of this is no match for my love of cheese! Haha, glad you enjoyed it.
Melanie M says
Many times a year we host food events for our staff. In the past the go to Nacho Cheese was the neon stuff from a can (no shade; that stuff is delicious) but we work in a heath forward environment and wanted something with more natural ingredients that was easy to scale. After testing several recipes I came across yours! Let me say this is easy to make and easy to scale for a crowd! Nacho day is BY FAR our most popular food day now and everyone cannot stop talking about the "cheese sauce". This is also easily customizable! And just to note many of our team members are very sensitive to spice and did not mind the addition of the jalapeno juice! LOVE LOVE this recipe. Thank you so much!
Mike Hultquist says
Wonderful!! I appreciate it, Melanie! I'm jealous because we need a Nacho Day around here! Haha, thanks so much!!
Delynn Romero says
Howdy Mike,can I use evaporated milk in place of just milk?
Mike Hultquist says
Delynn, yes, thought you MIGHT need a touch more liquid if it is too thick. Let me know how it turns out!
Dawn says
I suspect it was me but I'm not sure. The only change I did was use 5oz of Velveeta and 3 oz. fresh shredded medium cheddar, I followed the rest exactly. The texture and viscosity were perfect but I felt the flavor was a little flat.
Mike Hultquist says
Next time you can use stronger flavored cheeses to get what you're looking for, Dawn. You've started with fairly flat cheese choices. Next time try pepper jack and a salty cheese. You can add also added in spices - cayenne for heat, smoked paprika for the smoky notes, garlic powder for pungency. Also consider adding in hot chilies to the mix. The heat and flavor will permeate through.
Alana V. says
This was such a yummy recipe! I kept the jalapeño juice out though, to more readily gauge the heat and add my own heat sources. I tripled the recipe for nachos for dinner, and it was more than I needed (we wound up using about a third lol), but that's fine, because I used it for copycat Hamburger Helper cheeseburger noodles the next night, and it was DELICIOUS! Make extra and have a great meal the next night too!
Mike H. says
Two nights in a row - well done! Thank you and have fun with it!
Andrew Martorana says
Can the nacho cheese be reheated
Mike Hultquist says
Andrew, yep! 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. Enjoy!
Andrew Martorana says
Thank you. Serving some up on Thursday.
Mike Hultquist says
Enjoy!!