You can’t go wrong with this easy homemade nacho cheese sauce recipe. This recipe is so simple that anyone can make it! Learn how to make nacho cheese with no grainy texture in just 5 minutes with this simple method.
5 minute nacho cheese sauce – the answer to pretty much every problem you’ve ever had.
Ok, maybe not really, but it’s definitely going to be the highlight of your meal!
Ideal served with tortilla chips, or over nachos – but I could totally get down with drizzling it over roasted vegetables or just about anything.
How to make nacho cheese sauce
First, add the heavy cream to a pan and warm it to medium heat, but do not boil.
Once your heavy cream is warm, add paprika, chili powder, garlic powder, cornstarch, and freshly grated colby jack cheese.
Stir or whisk the cheese sauce often for three to five minutes, until thick.
The longer you stir over low to medium heat, the thicker it becomes.
Pre shredded cheese is not the way to go for this recipe, as fresh just tastes so much better and makes a big difference in the quality of the nacho cheese sauce.
For a super thick sauce, just leave it on the heat a little longer, watching and stirring so that it doesn’t burn.
This nacho cheese recipe is similar to my cheddar cheese sauce recipe , but made with colby jack cheese and mexican spices to create a nacho cheese flavor.
The answer is simply: cornstarch.
By using this as a thickener, you spend much less time and the taste is just as good!
Once I realized the cornstarch trick, I make all of my cheese sauce recipes this way!
Cornstarch is now a time saving staple in my home.
You can’t taste it, and it makes dinner time a heck of a lot easier.
Once we first made this recipe, I had to make it three times in one week because I just could not get enough of it!
The homemade nacho cheese just takes nacho night to the next level.
Fair warning: it might forever spoil you on nachos!
It literally takes five minutes to make and tastes so good I really can’t even prepare you for the deliciousness.
Since first posting this recipe, I have made this countless times and even served it at a party.
From easy dinners to party appetizers, you really can’t go wrong with a batch of this cheesy goodness!
It reminds me of going to a mexican restaurant and filling up on chips and cheese.
I could totally do that with this recipe!
Heck, just give me a bag of tortilla chips and I’m good to go.
If you’ve ever wanted to drown yourself in a vat of cheese, you feel me.
I love this cheese sauce plain with tortilla chips, or drizzled (very) generously over whatever mexican dish we are having that night.
What to eat with nacho cheese sauce
- burrito bowls
You can’t resist how delicious this nacho cheese is.
What is the best cheese for nacho cheese sauce
I find colby jack perfect in this recipe, but if you wanted to use another cheese (think sharp cheddar, pepper jack, etc) you totally could.
Or, if you like spicy sauce, double the paprika in this recipe for a spicy nacho cheese or use pepper jack cheese.
I definitely plan on making a white cheese/queso blanco sauce based on this recipe in the future.
Here’s my favorite way to serve it: drizzled oh so generously over my 30 minute sweet potato refried bean nachos.
Robbie and I can single handedly finish the whole sheet pan of nachos ourselves.
No matter what type of nachos you are making, this sauce would be the perfect complement.
Serve it up at game day and watch everyone devour it in seconds.
more mexican recipes
- 5 minute homemade refried beans
- Mexican Rice Casserole
- Vegan Burrito Bowls
- Fresh Corn Salsa
- Mexican Quinoa Enchilada Bake
- Sweet Potato Black Bean Enchiladas
- Best Ever Veggie Enchiladas
- Enchilada Tofu Burrito Bowls
- Refried Bean Enchiladas
Or check out my roundup of 26 vegetarian mexican recipes!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Nacho cheese sauce recipe
- 1 cup organic heavy whipping cream
- 2 cups freshly grated colby jack cheese
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- Heat a sauce pan on medium heat and add heavy cream
- Once cream begins to get warm, add cheese, paprika, chili powder, garlic powder, and corn starch
- Whisk until thick and creamy (around 5 minutes or less)
- Serve with chips, over nachos, or just about anything
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Amount Per Serving: Calories: 285Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 241mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 10g