10 Minute Nacho Cheese
Super easy and completely made from scratch (no Velveeta)! It’s cheesy, sharp, smoky, unbelievably velvety and just SO GOOD!
With Super Bowl 50 coming up in 2.5 weeks, there is no time to waste. The invite list should be written up and the game day menu should be set, tested and ready to go.
But before you set everything in motion, you need to add this nacho cheese to your arsenal.
Don’t worry. It’ll just add 10 minutes of your time. No biggie. And maybe 2 different types of Wisconsin Cheeses to your tummies.
But hey – every party needs to have a piping hot skillet of velvety nacho cheese. It’d be a crime to leave that out!
10 Minute Nacho Cheese
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- ½ cup half and half*
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 4-ounce can diced jalapenos
- 2 cups shredded Wisconsin cheddar cheese
- 1 cup shredded Wisconsin colby cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half, garlic powder, onion powder and paprika until slightly thickened, about 1 minute.
- Stir in jalapeños and cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Serve immediately.
Notes
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Disclosure: This post is sponsored by Wisconsin Cheese. All opinions expressed are my own.
Why kosher salt?
I recommend using kosher salt because it can easily be picked up to season food as needed. You can read more about it here.
Do I have to use Wisconsin cheeses? Can’t I just choose any cheddar and Colby Jack cheeses?
This looks delicious and easy but so good. In the description above cheese photo you say 3 different cheeses, but in recipe ingredients you only list 2. Did I miss something…been known to happen. LOL! Pinned. Thanks.
It’s actually just two cheeses! 🙂
Thanks!
Your post references 3 types of cheese, but there are two in the recipe. Are you counting Colby as two? That might be a tad confusing to the unsuspecting. Just a thought. Otherwise, this looks like it needs a test drive soon.
It’s actually just two cheeses! 🙂
This Nacho Cheese recipe sounds yummy! But I don’t have access to Wisconsin cheese, so would it be a medium or an old cheese? Or is it a smoked cheese of some sort?
You can use mild, medium or sharp – it’s up to you!
Sounds delicious. Thank you.
This looks amazing! How would it travel if I were to make it at home and then make a 20-min trip and have it be eaten shortly after? Does it hold its creaminess well or would it need to be rewarmed (does it rewarm without getting gritty?) I realize this might be too much to ask of a cheese sauce!
Unfortunately, I cannot answer this with certainty as there were no leftovers left! As always, please use your best judgment.
In essence, this is just a seasoned cheese gravy with tomatoes
In essence, this is just a seasoned cheese gravy with tomatoes. If you wish to make it with less calories and fat, you could substitute the “gravy” part of this recipe with a cornstarch gravy (milk and cornstarch). Similar consistency, much less calories and fat. But I’m going to give the original recipe a spin, it sounds delicious! 🙂
Use a crock pot. It will stay warm for the 20 minute ride and you can probably place it on the warm setting when you get to your destination.