A cheesy creamy nacho cheese sauce with real nacho cheese flavor. This sauce is made in just 5 minutes with 6 simple ingredients!
Many of you may not know this, but I’m a huge baseball fan! Growing up my daddy was a big fan, so I’ve watched baseball for years. I don’t get to as many games as I’d like to these days, but one thing never changes, and that’s the fact that I never miss a chance to get nachos at the game!
One thing I love is having the real nacho cheese with jalapeno flavor. A cheese sauce with tortilla chips is good, but having that jalapeno flavor is just amazing. I wanted to create the perfect creaminess with the sauce and just the right amount of jalapeno flavor, and this is one great cheese sauce!
How To Make Nacho Cheese Sauce
This homemade nacho cheese sauce is perfect with just the right amount of creaminess and flavor. Of course the heat can be altered to your taste, but following this recipe as is will yield very mild heat and tons of flavor
- Make the roux by melting the butter then add the flour. Let cook for about a minute before adding the milk. Whisk until it starts to thicken up.
- Add the cheese to the saucepan while continuing to whisk. The cheese will melt and become very creamy.
- Stir in the jalapenos and jalapeno brine. Stir until everything is melted together and combined. Taste and add a bit more jalapenos if you prefer more heat.
How Do You Reheat Nacho Cheese Sauce?
This nacho cheese sauce can be reheated in the microwave or stovetop. If using the microwave just be sure to stir every 30 seconds until heated through. If using the stovetop option I stir often until creamy and warmed through.
Using Pickled Jalapenos For Nacho Cheese Sauce
If you have fresh jalapenos at home feel free to use those. I like to use the pickled jalapenos because the brine gives this cheese sauce an amazing flavor. You can find pickled jalapenos at your local grocery store with other Mexican inspired foods, and I use the La Costena brand for the best flavor.
Nacho Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 ounces Velveeta or processed American cheese
- 5-6 tablespoons jalapeno pepper brine
- 2 tablespoons diced jalapeno peppers, remove seeds and ribs before dicing
- Melt the butter in a saucepan over medium high heat. Add the flour and allow to cook for 1 minute while whisking.
- Add the milk and allow to come to a simmer while continuing to whisk. The mixture will reach a thickened creamy texture.
- Add the cheese and reduce the heat to low. Stir in the cheese until melted completely.
- Stir in the jalapenos and jalapeno brine until everything is combined and creamy.