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5-Minute Creamy Nacho Cheese Sauce (Copycat Style)

A close-up of thick, vibrant orange nacho cheese sauce swirled in a small white bowl.

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You can make a rich, velvety nacho cheese sauce faster than ordering takeout. This recipe uses simple ingredients to create a dip that rivals concession-style cheese or your favorite fast-food version.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 cup evaporated milk (for extra creaminess)

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Whisk in the flour to create a smooth paste, called a roux. Cook for one minute, stirring constantly.
  3. Slowly pour in the whole milk while whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
  4. Reduce the heat to low. Add the salt, garlic powder, onion powder, paprika, and cumin. Stir to combine.
  5. Remove the saucepan from the heat. Add the shredded cheddar cheese and the evaporated milk. Stir until the cheese is completely melted and the sauce is smooth and velvety. Do not boil the sauce after adding the cheese, or it may become grainy.
  6. Taste the ultimate cheese topping and adjust seasonings if needed. Serve immediately over your favorite nachos or use as a game day cheese dip.

Notes

  • For a spicier, Taco Bell copycat flavor, add a pinch of cayenne pepper or a dash of mild green chili sauce with the spices.
  • If the sauce thickens too much while sitting, whisk in a tablespoon of milk or water off the heat until you reach your desired consistency for dipping fries.
  • Always use freshly shredded real cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

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