how to make nacho cheese without flour

nacho cheese

Parker Feierbach

There is something so enticing about nacho cheese from concession stands. Even if you aren't hungry, it's impossible to pass up. Now you can make at home anytime the craving hits. We even dedicated a nacho casserole to the sauce! Serve this cheese with homemade chips, soft pretzels, or top your favorite nachos with it!

Can I freeze nacho cheese?

You can! Store it in a freezer safe container for up to 2 months. If you don't want to freeze you can also keep in the refrigerator for up to 5 days.

How do I reheat nacho cheese?

It's best to reheat any leftover cheese on the stove top. Whisk the cheese in a small skillet or saucepan and add a tablespoon or two of milk to the cheese to help it return to its smooth creaminess. If you froze your cheese sauce it may separate at first as it starts to warm back up. It will come together again as you continue to stir.

Have you made this? Let us know how it went in the comments below!

Yields: 8 - 10 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 15 mins

2 tbsp.

butter

2 tbsp.

all-purpose flour

1 c.

milk

2 c.

shredded cheddar

1/2 tsp.

kosher salt

Pinch cayenne pepper

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In a medium saucepan over medium heat, melt butter. Add flour and whisk until fragrant, 1 minute.
Slowly add milk, whisking until no lumps remain. Add cheese and cook until melted, 5 minutes, then stir in salt and a pinch of cayenne. Serve immediately.

Parker Feierbach

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