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.
mel says
Love this. I have been making mine this way since the 80's. Occasionally I add pico, or chili. You are so right this is the best flavor. Family never knew about adding juice, till now. Laughter. Do love your site an make several of your recipes. Keep'em coming. please.
Mike H. says
I will, Mel. Thank you for enjoying my recipes! =)
Emiley says
I made this extra spicy with more jalapeno juice and cayenne powder. I served with chips, leftover carnitas, lettuce, avocado, cilantro, onions, corn and salsa for a customizable loaded nacho bar. I used sharp cheddar, which at first yielded a strange texture. Serious Eats had a tweak using cornstarch so I mixed 1 tablespoon of cornstarch with a little milk and mixed into the sauce, which helped a lot. Then I also used the immersion blender. I highly recommend for a smoother cheesy texture if you're using the real thing!
Mike H. says
Happy to hear you've customized it to your liking, Emiley. Enjoy!
Ellen Tresnak says
This Nacho Cheese Sauce has become a major food group in my house. Thank you for telling us to use pickled jalapeno juice to spice it up. I never knew this until your recipe.
Mike Hultquist says
Thanks so much, Ellen! Major Food Group! That's the best praise ever!
Barbee says
Awesome Nacho Cheese. The roux brings out amazing flavors. Also loved the added flavor of the jalapeno juice. I used my homemade veleeta cheese, so the cheese flavors came together perfectly. Of course I did add extra chopped jalapeno's.
Mike Hultquist says
Very nice! Glad you enjoyed this, Barbee! Perfection!!
Coll says
This cheese sauce came out AMAAAAAAZING 🙂
I used the regular ol' American cheese I had in my fridge.My sons and their friends devoured it within minutes. I am glad I got to have at least tasted it with the one chip I used for tbe taste test before setting in front of the pack.
Mike Hultquist says
Glad you liked it, Coll! I love to hear this!
Dee says
I made it and I think I prefer the old fashioned canned rotel cheese sauce better, it has more flavor.
Mike Hultquist says
Yikes. Sorry to hear, Dee. If your tastes leans canned, I guess I'm a little bummed to hear that. I'll stick with more homemade for my own personal tastes. Cheers.
Nannette says
Solo yummy! I could eat it.on everything. Bonus is how easy it is to make!
Mike Hultquist says
Excellent! Thanks, Nannette!
Nicole says
This was so easy to make and so delicious! I had homemade pickled jalapenos from my garden and that juice really put the cheese sauce over the top. Love!
Mike Hultquist says
Glad you love it, Nicole! I appreciate it! BOOM!
Jim says
Search no more for the best nacho cheese sauce. This it. Perfect. Did I mention it tastes so good.
Mike Hultquist says
Yes!! Thanks, Jim! I can't get enough of this stuff!!
Tim Thompson says
I was wondering if the nacho dip can be made then frozen to use on a campout in two weeks or more? it was so good that, I would like to share with our scout leaders on a scout campout . But with so little time after teaching new skills I don't have much free time.
Mike Hultquist says
Thanks, Tim! Glad you enjoyed it. You can freeze nacho cheese sauce, but the texture can turn out grainy upon thawing and reheating, or it can separate, so that is something to consider. Let me know how it goes if you try it.
Bonvivant says
This is a great "comfort" recipe! I use Monterey pepper jack . Excellent flavor....can't stop eating once you start.
Mike Hultquist says
Thanks! Pure comfort food here, that's for sure. I appreciate it, and glad you enjoyed it!
Amanda Carroll says
I am not kidding when I say this was devoured by my husband and son before I even got one taste. They loved it. I used vegan butter and soy milk (that's what we keep in the house because other son has a dairy allergy). I did use Velveeta, so allergic son couldn't have it. I thought I always had pickled jalapenos in the fridge I didn't. I used 2 tbsp of pickled habanero juice instead. My husband said it was medium-spicy and maybe we should use pickled jalapeno juice next time, but apparently it wasn't too spicy if my picky 10 year old loved it too!
Mike Hultquist says
BOOM! Thanks, Amanda!! I appreciate it, and I'm glad everyone enjoyed it!!
Roxanne Kennedy says
We made the Nacho Cheese recipe today—wow! Super satisfying, the pickled jalapeño brine truly makes it! Thanks Mike!
Mike Hultquist says
Excellent! Thanks so much, Roxanne! Super happy you liked it!