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–+ servings
Overhead view of the cinema style nacho cheese with a hand dipping in a nacho.

Cinema Style Nacho Cheese Sauce

5 from 44 votes
If you’ve ever wondered how to make nacho cheese sauce, this recipe is perfect for you. 
Great for movie nights, you can bring that cinema experience a little closer to home with your own cinema style nacho cheese recipe. Using only natural cheeses, this super-quick, easy recipe is perfect for the whole family to enjoy.
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Course: Appetizer, dip, sauce, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 249kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 25 g Butter
  • 20 g All Purpose Flour
  • 1/2 Cup Evaporated Milk
  • 1 Cup Milk
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Dijon Mustard
  • 50 g Monterey Jack Cheese, grated
  • 30 g Red Leicester Cheese, grated
  • 30 g Cheddar, grated

Instructions

  • In a saucepan, melt the butter over low heat.
  • Add the flour to the melted butter and whisk until well combined, creating a paste known as a roux.
  • Stir the roux continuously over low heat for one minute.
  • In a separate bowl, combine the milk and evaporated milk. Slowly pour this mixture into the roux while whisking continuously until smooth and thick without any lumps.
  • Keep whisking until all the milk is incorporated.
  • Stir in the mustard and cayenne pepper.
  • Add the grated cheeses and stir until melted and well combined.
  • Season to taste with salt and pepper.
  • Serve the nacho cheese sauce immediately while warm, or allow it to cool and store it in an airtight container in the fridge for later use.

Video

Recipe Notes

 
  • Make it spicier: Add jalapenos or increase cayenne pepper for extra heat.
  • Serve it warm: Reheat to maintain a smooth consistency. Use a fondue pot or heating tray for prolonged warmth.
  • Substitute the cheese: Regular cheddar can be used instead of Monterey Jack cheddar.
  • Alter the consistency: Adjust thickness by adding more milk for a runnier sauce or reducing milk for a thicker consistency.
  • Storage: In the fridge for up to 2 days or frozen for up to 2 months. 
 

Nutrition Estimate

Calories: 249kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 226mg | Potassium: 222mg | Fiber: 1g | Sugar: 6g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 1mg