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.
- 1/4 cup (60g) unsalted butter
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 2 cups (480ml) whole milk
- 2 cups (250g; 8 ounces) shredded cheddar cheese
- 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 for up to 5 days. Heat over stovetop or in the microwave before serving again.
- Freezing Instructions: Cover cooled cheese sauce tightly and freeze for up to 3-6 months. Thaw in the refrigerator or at room temperature. Reheat over medium heat on the stove, whisking constantly, until warmed through.
- Half Batch: You can easily halve this recipe!
- Spiciness: You can leave out the hot sauce and/or cayenne.
Keywords: nacho cheese sauce, homemade cheddar cheese sauce