Description
A creamy, smooth, and mildly spicy nacho cheese sauce inspired by Taco Bell’s famous topping—perfect for tacos, nachos, burritos, and dipping chips.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup American cheese, chopped
- 1 tablespoon pickled jalapeño juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (or to taste)
Instructions
- In a medium saucepan over medium heat, melt the butter completely.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden to form a roux.
- Gradually pour in the milk and heavy cream while whisking to prevent lumps. Cook until the mixture thickens, about 3–4 minutes.
- Reduce heat to low and add the cheddar and American cheese gradually, stirring until fully melted and smooth.
- Stir in jalapeño juice, garlic powder, onion powder, paprika, and salt. Mix well until fully combined.
- Simmer for another 1–2 minutes until smooth and creamy. Adjust seasoning if needed.
- Serve warm over nachos, tacos, or as a dipping sauce.
Notes
- For a smoother texture, use freshly shredded cheese instead of pre-shredded.
- Add finely minced pickled jalapeños for extra heat.
- If the sauce becomes too thick, thin with a small amount of warm milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican-American