Nacho Cheese Sauce Recipe

Name: Nacho Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nacho Cheese Sauce; 3 tablespoons unsalted butter; 2 tablespoons onion, minced; 2 tablespoons green chile, chopped; 2 tablespoons tomato, seeded and finely chopped; 1/4 teaspoon ground turmeric; 1/4 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons all purpose flour (or gf flour mix); 1/2 cup heavy cream; 1 cup buttermilk; 2 ounces Monterey Jack cheese; 1 tablespoon olive oil; 1 dash salt and pepper, to taste; Quick Pickled Jalapenos; 1 teaspoon salt; 1/4 cup water; 1/4 cup apple cider vinegar; 1 to 2 jalapenos

Servings: persons

Nacho Cheese Sauce
3 tablespoons unsalted butter
2 tablespoons onion, minced
2 tablespoons green chile, chopped
2 tablespoons tomato, seeded and finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons all purpose flour (or gf flour mix)
1/2 cup heavy cream
1 cup buttermilk
2 ounces Monterey Jack cheese
1 tablespoon olive oil
1 dash salt and pepper, to taste
Quick Pickled Jalapenos
1 teaspoon salt
1/4 cup water
1/4 cup apple cider vinegar
1 to 2 jalapenos

1
Melt 2 tablespoons of the butter over low heat in a saute pan. Add the onion, green chile, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely.
2
Add the remaining butter and the flour, and continue to cook on low for another 2 minutes. Add the cream, 1/2 cup of the buttermilk and cheese and stir to until the cheese melts. Add in the remaining buttermilk a little at a time until you get a velvety sauce, about 10 minutes.
3
Transfer the sauce to a blender (I use a hand blender) and pulse until completely smooth. Stream in the olive oil and continue to blend. Season with salt and pepper to taste. Serve with chips and pickled jalapenos.
4
You can make this sauce a day ahead and keep it in a sealed jar. Reheat in the microwave for a minute, stir, and finish heating another minute to serve.
5
Place the salt, water and vinegar in a bowl and heat until the salt dissolves (the microwave is fine for this!) Slice the jalapeno into rounds, and add to the brine. Cover and refrigerate for at least 30 minutes.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Nacho Cheese Sauce, 3 tablespoons unsalted butter, 2 tablespoons onion, minced, 2 tablespoons green chile, chopped, and more.

Yes, Nacho Cheese Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nacho Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions