Make the best creamy, restaurant-style nacho cheese dip in just 10 minutes. This easy recipe uses real cheddar for a smooth texture, perfect for topping nachos or dipping chips.
Author:Ahazzam
Prep Time:5 min
Cook Time:5 min
Total Time:10 min
Yield:About 1.5 cups
Category:Appetizer
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
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 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for heat)
1 cup shredded sharp cheddar cheese, packed
1/2 cup shredded Monterey Jack cheese, packed
1 tablespoon pickled jalapeño juice (from a jar)
Instructions
Melt the butter in a small saucepan over medium heat.
Whisk in the flour to create a smooth paste (a roux). Cook for one minute, stirring constantly.
Slowly whisk in the milk until the mixture is smooth. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
Remove the saucepan from the heat. Stir in the salt, garlic powder, onion powder, paprika, cumin, chili powder, and cayenne pepper, if using.
Add the shredded cheddar and Monterey Jack cheeses one handful at a time, stirring constantly until each addition is completely melted and smooth before adding the next.
Stir in the jalapeño juice for flavor and tang.
Taste the sauce and add more salt or spice if needed. Serve immediately over your favorite chips or nachos.
Notes
For the smoothest texture, shred your own cheese instead of using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
If the sauce gets too thick while sitting, whisk in a tablespoon of warm milk or water until you reach your desired consistency.
This sauce is excellent over fries for cheesy fries topping.