Nacho cheese sauce
A smooth, cheesy sauce made from scratch, gently cooked and seasoned with cayenne, Tabasco and white pepper for a rich, flavourful finish.
Updated : 07 January, 2026
Easy
About 20 min.
Ingredients
350 milliliters
Milk
25 grams
Butter
25 grams
Flour
150 grams
Cheddar
1 teaspoon
Cayenne pepper
4 drop
Tabasco
to taste
White pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Set two saucepans over a medium heat. Pour the milk into one pan to warm gently, and add the butter to the other to melt.
Step 2
Once the butter has melted, stir in the flour and cook the mixture for 3-4 minutes, stirring constantly.
Step 3
Gradually whisk the warm milk into the butter and flour mixture, adding it a little at a time and whisking continuously until the sauce is smooth and silky before adding more. This method helps prevent any lumps from forming.
Step 4
When all the milk has been incorporated, continue stirring and reduce the heat to its lowest setting.
Step 5
Cook the sauce for a further 4 minutes, then add the grated Red Leicester. Stir continuously for 2 minutes, allowing the cheese to melt completely into the sauce.
Step 6
Season with cayenne, Tabasco and a little white pepper to taste.
Author note
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