Nacho Cheese Sauce

This smooth and flavorful nacho cheese sauce blends cheddar, colby jack, green chiles, warm spices, and a touch of cream cheese for richness—perfect for dipping, drizzling, or spooning over anything that needs a bold, melty kick.

Ingredients

• 2 tbsp butter
• ¼ tsp powdered annatto (optional)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground cumin
• ¼ tsp chipotle chile powder
• 2 tbsp flour
• 1½ cups milk
• 1½ tsp sodium citrate (optional)
• 4 oz cream cheese, cut into small chunks
• 4 oz cheddar cheese, grated
• 4 oz colby jack cheese, grated
• ½ tsp table salt
• ¼ tsp fish sauce (optional)
• 2–4 oz diced green chiles

Directions

Make the Sauce

Heat butter in a skillet over medium heat. When melted and bubbling, add annatto (if using) and bloom for 15 seconds.

Add garlic powder, onion powder, cumin, and chipotle chile powder; whisk briefly to bloom the spices. Add flour to form a roux and cook until the mixture is bubbling and the raw flour scent dissipates.

Dissolve sodium citrate in the milk, then whisk the milk mixture into the roux. Continue whisking until the mixture thickens and reaches a gentle boil.

Whisk in the cream cheese until fully incorporated. Remove the skillet from heat.

Add the cheddar and colby jack a handful at a time, whisking thoroughly between additions until smooth. Stir in salt, fish sauce (if using), and green chiles.

Notes

Preparation

Powdered annatto gives a warm reddish color and mimics classic cheddar coloring. It is a natural antioxidant with additional health benefits.

Sodium citrate enhances smooth meltability, adds gentle tanginess, and helps prevent the sauce from separating. Increasing to 1½ tsp improves stability, especially during reheating.

Fish sauce adds subtle umami depth and rounds out the flavors but remains undetectable as a distinct ingredient.

Serving Suggestions

For extra heat, stir in a splash of your favorite hot sauce just before serving.

Pickled jalapeños or 1–2 tsp jalapeño brine may be added for brightness and acidity.

Variations

Optional Add-Ins:

• Diced pickled jalapeños
• Jalapeño brine for acidity
• Extra green chiles for mild heat

These additions adjust heat and acidity without changing the core sauce flavor.

Make-Ahead & Storage

Store cooled sauce in an airtight container for up to 4 days.

Reheat gently over low heat on the stovetop or in the microwave in 20–30 second bursts, stirring between intervals.

If the sauce thickens during storage or reheating, whisk in 1–3 tbsp milk as needed to adjust consistency.