A rich, creamy cheese queso made from scratch with real cheddar.
Skip the plastic-tasting processed blocks and yellow canned sauces from the grocery store aisle. Making a rich, creamy homemade nacho cheese sauce from scratch is incredibly simple, taking just a few minutes on the stove. This easy nacho cheese recipe relies on real sharp cheddar cheese, standard pantry staples, and simple seasonings to create a smooth, velvety sauce perfect for pouring over tortilla chips, dipping soft pretzels, or topping baked potatoes and tacos. Unlike store-bought queso, you control exactly what goes into it—no artificial thickeners or fillers, just honest, real food your family will love.
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (or use more milk)
- 4 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1–2 teaspoons pickled jalapeño juice (optional)
- Salt and black pepper, to taste
Yield: about 4 cups - wide mouth pints work best.
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the milk and cream until smooth.
- Cook, stirring constantly, until the sauce begins to thicken.
- Reduce the heat to low.
- Add the cheeses a handful at a time, stirring until completely melted before adding more.
- Stir in the garlic powder, onion powder, smoked paprika, cayenne, and jalapeño juice if using.
- Taste and adjust the seasoning with salt and pepper.
- Serve immediately while warm.
To Keep Warm
Optional Add-Ins
- ½ pound browned ground beef - WB 3 hours - PC 75 min pints | 90 mins quarts
- ½ pound browned ground sausage - WB 3 hours - PC 75 min pints | 90 mins quarts
- ½ cup diced green chilies
- ¼ cup diced pickled jalapeños
- 1 cup Rotel-style tomatoes with green chilies (drained)
- ½ teaspoon cumin
- ½ teaspoon chili powder
Canning
This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.
Amish Water Bath Canning Method
Process in a water-bath canner (WB) or steam-bath canner (SB) for 1 hour at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
Pressure Canning Method
Process in a pressure canner (PC) pints for 15 minutes at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
Nutrition
| Serving: 1/4 cup Calories: 240 kcal Total Fat: 21 g Saturated Fat: 13 g Total Carbohydrates: 4 g | Total Sugars: 2 g Cholesterol: 65 mg Sodium: 240 mg Fiber: 0 g Protein: 10 g |
