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Super Easy Nacho Cheese Sauce

Picture of Super Easy Nacho Cheese Sauce

This nacho cheese sauce is extremely easy to make, I've been making it since I was little, and only takes around fifteen minutes. It's perfect for having some friends over, family gatherings, or just watching the big game.  It always goes pretty fast, so make sure to make a little extra when you have a lot of people over!


Also, if you like my instructable, don't forget to vote for it in the SodaStream Party Food Contest
 
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Step 1: What You Need

Picture of What You Need
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First things first. To make this cheese sauce, you will need:

Ingredients:
2 Tablespoons of butter (NOT margarine)
2 Tablespoons of flour
1 Cup of milk
Roughly 1/4 of a 32oz package of Velveeta, or around 8 oz

Equipment:
Small pot or saucepan
Stirring utensil

Step 2: The Roux

Picture of The Roux
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Melt the butter in the small pot over low heat. Make sure the butter does not start to bubble or burn. To do this, you may have to lift the pot slightly off of the burner or simply stir continuously until all of the butter has melted.

Once the butter has melted, add the flour to the pot and stir until the flour and butter are thoroughly mixed. It should have a pasty consistency. This is mixture is what's known as a roux and it will help to thicken the milk added in the next step.

i just made it...super easy and tastes really good!

AlisonSutto1 month ago

I had to add salt and some hot sauce to this as I found it to be very bland. The hot sauce added a much needed zip more reminiscent of nacho cheese for me. I'm still searching for that ball park nacho sauce.

eric.yan.985 months ago

can you switch the velveeta with american cheese?

dward152 years ago
What is the benefit of making a roux first?
Why not just melt the velveeta down?
(serious question)
If you just melt the cheese, it will harden when it cools down again (let's say you made a lot and you want to keep some in the fridge). Making the cheese sauce from the Bechamel (roux + milk) allows the cheese to stay fluid when it cools down. Of course, the thickness of the sauce will depend on how much "roux to liquid" ratio you used.
bman20113 years ago
Drain,salt, and add to the chesse some rotel, and it makes the chesse sauce have small pits of chilis in it. My family loves it, but make sure the rotel is not too hot
bigmama10794 years ago
Well done, but... Velveeta? I'm not a cheese snob, but processed cheese just has this terrible metallic taste to it. Maybe it's just me...

Either way, thanks for the 'ible
aeray4 years ago
Good work. One small correction though: "roux" is the correct spelling. I'm going to have to go forage in the kitchen now because this 'able has made me hungry.
madhops0620 (author)  aeray4 years ago
Thanks for the correction, I knew it looked wrong, I just couldn't seem to find the correct spelling anywhere.