Homemade Nacho Cheese Sauce by Lily Tan

A smooth & creamy cheese sauce to complement finger snacks like tortilla chips, fries, wedges or chicken bites. To enjoy its best flavour and texture, best serve immediately.

(based on serving with 2 pkts tortilla chips)


- 1 block of 8oz Sharp Cheddar Cheese (Orange) - cut into small thin strips for easy melting
- 1 cup Milk
- 2 tbsp Butter (unsalted or salted both ok)
- 2 tbsp Flour
- 1/4 tsp Salt (if used salted butter, just reduce little bit of salt here)
- Optional Garnishing: chopped spring onions, chopped red capsicum bits


1. Heat up a skillet/sauce pan over medium-low heat, add butter to melt.

2. Once butter fully melted, add flour slowly and whisk evenly till it becomes paste-like.

3. Then add milk and salt, continue to whisk and mix well, bringing it to a boil. Once it reaches boiling point {bubbles start to form at the edges}, turn to low heat and let it simmer for 3-4 mins allowing the sauce to thicken slightly.

4. Finally, add the cut cheese and stir gently to let it melt evenly into the sauce. The cheese sauce is now formed, smooth and creamy. Garnish with spring onions and red capsicum bits. Serve immediately as sauce will firm up slightly when it cools off. Enjoy!

* To warm up sauce when it has turned firm, reheat it in a skillet/saucepan over low heat till cheese has melted and warm. May add 1 tbsp water or milk, whisk it till well-combined to restore its smooth and creamy texture.