This is called a roux, and it will thicken our sauce. Whisk in an equal amount of flour until combined. Start by melting some butter in a skillet over medium heat, either salted or unsalted: If you’re not eating it right away, I recommend keeping it warm in a crockpot, a fondue pot, or a saucepan over a warming plate, especially if you’re serving this at a party. Serve immediately or keep it warm – Because this is made with all-natural ingredients, as the nacho cheese sauce cools, it will lose its melty texture. Add the cheese off the heat and let it melt with the residual heat. You must grate a real block of cheddar yourself for a smooth consistency.ĭon’t overcook the cheese – Just like when you make mac and cheese, if you overheat the cheese, it will get grainy and have a horrid texture. Grate the cheese yourself – Nearly all pre-shredded cheese has cellulose or anti-caking agents added to them in order to keep the shreds from sticking together. It does reheat just fine though and I’ll include instructions for that after the step-by-step. It has a luscious, smooth and melty texture as long as it’s warm, but if you let it cool, you’ll need to reheat it to get that flowy texture again. This recipe method takes less than 10 minutes, and riffs on how you’d make a roux and a béchamel sauce for mac and cheese.īecause the ingredients are natural and chemical-free, know that the nacho sauce firms slightly as it cools. No need to go to the movie theaters for this delicious snack! Serve it alongside some Chicken Wings, Buffalo Chicken Dip, and Soft Pretzels and you have a full spread perfect for game day and having friends over. You can add tomatoes, jalapeños, scallions, ground beef, and whatever else strikes your fancy. While this creamy nacho cheese sauce is a very simple recipe, you can certainly jazz it up with your favorite toppings. So long as you’re not using a reduced fat cheese, the amount of richness from the cheese should be perfect. In my recipe testing, I have found no benefit to adding extra ingredients like heavy cream, cream cheese, sour cream, or evaporated milk.

Cheese roux sauce