Description
Recreate the creamy, spicy kick of Taco Bell’s iconic nacho cheese sauce at home with this simple recipe! Perfect for nachos, tacos, or dipping, this sauce is a must-try for any Tex-Mex lover.
Ingredients
Scale
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For the Cheese Sauce:
- 1 cup whole milk – For a creamy base.
- 2 cups cheddar cheese, shredded – Sharp cheddar for the classic flavor.
- 2 tablespoons butter – Adds richness to the roux.
- 2 tablespoons all-purpose flour – Thickens the sauce.
- 1/2 teaspoon chili powder – Adds a mild kick.
- 1/2 teaspoon paprika – Enhances color and flavor.
- 1/4 teaspoon garlic powder – Subtle garlicky undertones.
- Salt, to taste – Balances the flavors.
Instructions
- Prepare the Roux:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste.
- Add Milk:
- Gradually pour in the milk while whisking continuously to avoid lumps.
- Cook and whisk for 2-3 minutes until the mixture thickens.
- Melt the Cheese:
- Reduce the heat to low and stir in the shredded cheddar cheese.
- Mix until the cheese melts and the sauce becomes smooth and creamy.
- Season the Sauce:
- Add chili powder, paprika, garlic powder, and salt.
- Stir well to ensure all spices are evenly distributed.
- Serve and Enjoy:
- Remove the sauce from heat and serve warm.
- Pair it with nachos, tacos, or any dish needing a cheesy upgrade!
Notes
- For a smoother sauce, ensure the cheese is finely shredded.
- You can adjust the spices for a milder or spicier taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 45mg