This is my favorite recipe for cheese dipping sauce. This spicy nacho cheese sauce is absolutely awesome with veggies, soft pretzels, and nachos! None of that processed stuff, either.
Seriously! What is better than a bowl of silky, creamy, spicy nacho cheese sauce? Nothing. A far cry from processed, this spicy nacho cheese sauce is to die for. I love serving it with soft pretzel bites or pouring on top of a big bowl of broccoli. It’s how I get everyone to their vegetables. Just kidding… but not really.
Making nacho cheese sauce at home is not difficult. It’s actually one of the easiest and quickest little recipes around. There is no excuse to buy anything from a can or from a jar. Homemade cheese sauce, made from real sharp cheddar cheese, is the only way to go. Plus, it tastes worlds better.
I love serving this spicy nacho cheese sauce right from the stove when it’s warm. But this cheese sauce keeps well covered tightly in the refrigerator for about 1 week. Just heat it up before serving– it’s a great item to make ahead before the guests arrive.
How Spicy is this Nacho Cheese Sauce?
That completely depends how spicy you want it. I can tolerate a little spice and I LOVE this homemade cheese sauce. In fact, sometimes I add even more hot sauce and cayenne than the recipe lists below. If you don’t like spice, leave both out.
Feel free to adjust the amount of spice based on your heat tolerance.
What to Serve with Spicy Nacho Cheese Sauce
- Soft Pretzel Bites
- Homemade Soft Pretzels
- Jalapeño Cheddar No Knead Bread
- Pretzel Rolls
- Garlic Breadsticks
- Buttermilk Biscuits
- Pretzel Chicken Bites
- Baked Onion Rings
- Baked Sweet Potato Fries
- Tortilla chips and pretzels
- Or drizzled over baked potatoes, steamed broccoli, baked chicken, and homemade nachos
Everyone is going to go bonkers over this stuff. Truuuust me.
Kicked-Up Cheddar Cheese Sauce
This is my favorite recipe for cheese dipping sauce - it's absolutely awesome with veggies, soft pretzels, and nachos! None of that processed stuff, either.
- 1/4 cup (60g) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups sharp cheddar cheese, grated
- 2 Tablespoons hot sauce
- 1 teaspoon cayenne pepper
- salt + pepper to taste
- Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
- Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
- The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator. Heat over stovetop or in the microwave before serving again.
- You can easily halve this recipe!
- You can leave out the hot sauce and/or cayenne.
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