Best 3 White Nacho Cheese Sauce Recipes

White nacho cheese sauce is a delicious and versatile condiment that can be used in a variety of dishes. It is made with a combination of white cheddar cheese, milk, butter, and spices. The cheese sauce is typically smooth and creamy, with a slightly tangy flavor. It can be used as a dip for chips, vegetables, or pretzels. It can also be used to top nachos, tacos, burritos, and other Mexican-inspired dishes. White nacho cheese sauce can also be used as a base for other sauces, such as cheese fondue or Mornay sauce.

Let's cook with our recipes!

WHITE CHEDDAR CHEESE SAUCE

White Cheddar Cheese Sauce image

My go-to cheese recipe is a white cheddar cheese sauce-I make mac and cheese, scalloped potatoes and nachos with it. -Celeste Nolan, Gallipolis, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 3 cups.

Number Of Ingredients 6

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
2 cups 2% milk
2 cups shredded white cheddar cheese
4 ounces fresh goat cheese, crumbled

Steps:

In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheeses.

Nutrition Facts :

HOMEMADE NACHO CHEESE SAUCE

Homemade Nacho Cheese Sauce image

This nacho cheese sauce recipe is not cheaper and easier to make at home, but what you lose in cost and quantity, you more than make up for in actual food content.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 20

Number Of Ingredients 12

Ingredients

¼ cup melted butter
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
3 cups cold milk
½ teaspoon paprika
¼ teaspoon ground dried chipotle pepper
¼ teaspoon ancho chile powder
¼ teaspoon cayenne pepper
salt to taste
½ pound sharp Cheddar cheese, shredded
¼ pound Monterey Jack cheese, shredded
¼ pound Muenster cheese, shredded

Steps:

Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 3 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 6.5 g, Sodium 168.3 mg, Sugar 1.9 g

WHITE QUESO SAUCE

White Queso Sauce image

This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown.

Provided by arekayone

Categories Cheese

Time 30m

Yield 6-8 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 medium yellow onion, diced small
2 -3 fresh hot chilies, finely diced (jalepenos, serranos, etc) (optional)
3 tablespoons flour
2 cups half-and-half, heated
12 ounces canned diced green chilies (I use 3 - 4 oz cans)
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 1/2 cups asadero cheese, 1/2-inch dice
1 -1 1/2 cup monterey jack cheese, shredded
1 -2 tablespoon shredded fresh cilantro (optional, to taste)
1 -2 cup cooked corn (optional)
6 ounces diced pickled jalapeno peppers (optional)
1 tablespoon fresh lime juice (optional)

Steps:

In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.
Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.
Whisk in the heated half and half until the sauce has thickened (will coat the back of a spoon).
Add the dried cumin, Mexican oregano and drained green chilies and stir to combine.
Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much Monterey jack cheese as necessary to bring the Queso to the desired consistency.
Once the cheese has melted, add the cilantro, corn, jalepenos and lime juice, if desired. These ingredients are not mandatory but add a great deal of depth to the Queso.
We like to serve this over tortilla chips with thinly-sliced marinated flank steak or chicken breast and diced tomatoes.

Nutrition Facts : Calories 284.3, Fat 22.7, SaturatedFat 14.2, Cholesterol 72.4, Sodium 796.8, Carbohydrate 9.4, Fiber 0.9, Sugar 2.8, Protein 11.8

Tips:

For a smoother sauce, blend the ingredients in a blender or food processor until completely smooth.
If you like your sauce spicy, add a pinch of cayenne pepper or a few drops of hot sauce.
For a cheesy sauce, use a combination of sharp cheddar and Monterey Jack cheese.
For a creamy sauce, add a splash of milk or cream.
Serve the sauce immediately, or store it in the refrigerator for up to 3 days.
Reheat the sauce gently over low heat, stirring constantly, until warmed through.

Conclusion:

White nacho cheese sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for nachos, tacos, burritos, and quesadillas. It can also be used as a dipping sauce for vegetables or chips. With just a few simple ingredients, you can make a delicious white nacho cheese sauce that will be a hit at your next party or gathering.