Crispy Nachos with Cheese Sauce

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Here’s my go-to recipe for homemade nachos with cheese sauce, featuring crispy tortilla chips layered with a smooth, melty cheddar sauce, and all your favorite toppings.

These nachos have become our Friday night tradition in our house. I always make a big batch because they disappear so quickly, and let’s be honest – who doesn’t love snacking on leftover nachos while watching the game?

What Kind of Cheddar Cheese Should I Use?

Sharp cheddar is the star of this cheese sauce, and you’ve got some tasty options to choose from. Regular sharp cheddar works great, but extra-sharp cheddar will give you an even more intense flavor kick – just keep in mind that aged cheddars can make your sauce slightly less smooth. For the best melting results, grab a block and grate it yourself instead of using pre-shredded cheese, since the anti-caking agents in packaged shredded cheese can make your sauce grainy. White or orange cheddar both work perfectly fine here – the color difference won’t affect the taste, though the orange variety will give you that classic nacho cheese look.

Options for Substitutions

This cheese sauce recipe is pretty adaptable – here’s what you can switch up:

• Butter: You can swap butter with margarine or olive oil, though butter gives the best flavor for the roux (the flour-fat mixture that thickens the sauce).
• All-purpose flour: For a gluten-free option, use cornstarch (1 tablespoon instead of 2) or rice flour in equal amounts. Just mix with cold milk first to prevent lumps.
• Milk: Feel free to use any milk you have – whole, 2%, or even non-dairy options like unsweetened almond or oat milk. For a richer sauce, you can even use half-and-half.
• Cheddar cheese: While sharp cheddar gives the best flavor, you can mix and match with monterey jack, colby, or pepper jack. Avoid pre-shredded cheese as it doesn’t melt as smoothly due to anti-caking agents.
• Turmeric: This is mainly for color, so you can skip it if you don’t have it. The sauce will taste the same, just be a bit less yellow.
• Chili powder: You can replace this with paprika, a dash of cayenne, or taco seasoning – or leave it out if you prefer a mild sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cheese sauce is preventing it from becoming grainy or lumpy – this happens when the heat is too high or when you add the cheese too quickly, so keep your burner on medium-low and add the cheese gradually while stirring constantly. A common error is skipping the roux (butter and flour mixture) step or rushing through it – make sure to cook the flour and butter together for at least 1-2 minutes to avoid a raw flour taste in your final sauce. To keep your sauce smooth and prevent it from becoming too thick or splitting, remove the pan from heat before adding the last portion of cheese, and let the residual heat melt it while stirring. For the best results, grate your own cheese instead of using pre-shredded varieties, as packaged shredded cheese contains anti-caking agents that can make your sauce grainy.

What to Serve With Nachos?

When serving up a big plate of cheesy nachos, I love to set up a little DIY topping bar to make it more fun and filling. Some fresh pico de gallo, guacamole, and sour cream are must-haves that let everyone customize their plate. For a heartier meal, you can add some seasoned ground beef or shredded chicken, plus a side of refried or black beans. I also like to put out some pickled jalapeños, sliced black olives, and chopped lettuce to add different textures and flavors. If you’re serving these at a party, consider making a batch of Mexican rice to round out the spread.

Storage Instructions

Keep Fresh: The cheese sauce will stay good in an airtight container in the fridge for up to 3 days. Keep the sauce separate from your chips to prevent them from getting soggy. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Make Ahead: You can whip up this cheese sauce ahead of time and keep it ready for game day or movie night. Just remember to store the chips separately until you’re ready to serve. This way, you’ll have perfect nachos whenever the craving hits.

Warm Up: To bring your cheese sauce back to life, warm it up slowly in the microwave in 30-second bursts, stirring between each interval. Or pop it in a saucepan over low heat, adding a splash of milk if needed to thin it out. Keep stirring until it’s smooth and creamy again.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 60-70 g

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 1/4 cups sharp cheddar cheese, grated or cubed
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• Salt, as needed
• Serve with nacho crisps or corn chips

Step 1: Prepare the Roux

Start by heating butter in a pan over medium heat.

Once the butter is melted, add in flour and stir continuously to form a roux.

Cook this mixture until the raw smell of the flour disappears, ensuring the roux doesn’t burn or brown too much.

Step 2: Create the Base Sauce

Slowly add milk to the roux while whisking vigorously to prevent any lumps from forming.

Continue to cook the mixture, stirring frequently, until the sauce begins to thicken lightly.

The heat should be moderate to help in achieving a smooth consistency.

Step 3: Spice it Up

Add in chilli powder and turmeric powder to the sauce and mix well, cooking for an additional minute.

This step will infuse the sauce with warm color and a gentle kick of flavor.

Keep stirring to distribute the spices evenly.

Step 4: Incorporate the Cheese

Gradually add cheese to the pan, stirring as it melts into the sauce.

Continue mixing until the cheese is fully melted and the sauce becomes smooth and silky.

Adjust the taste by adding salt as needed.

Step 5: Serve and Adjust Consistency

Pour the cheese sauce into small bowls and pair it with chips for a delightful experience.

Keep in mind that the cheese sauce will thicken as it sits.

If it becomes too thick, simply add a little more hot milk and stir until you reach the desired consistency.