Very easy Velveeta nacho cheese to make! You can add as many or as little of green chilies to make it as spicy or mild as needed. Recipe serves 6. Nacho cheese is gluten free since there is no roux.
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Ingredients to make this:
- Velveeta cheese block - the main cheese base that tastes similar to American cheese
- Ricotta cheese - adds creaminess
- Cream cheese - adds more creaminess
- Chopped green chilies - makes the dish spicy
- Cayenne pepper - more spice throughout the dish
Step by step overview:
- Add ingredients - place all ingredients in a medium saucepan over medium heat
- Melt flavors - allow flavors to melt and blend together. Serve warm
Tips for homemade nacho cheese sauce:
- Low heat - don't heat this sauce on too high of heat or else you will get a grainy texture. The lower the heat the better.
- Serve warm - if you let this cheese cool, it looses the smoothness. Serve right away or put the burner on low until ready to eat.
Why does my cheese sauce get so grainy? How can I fix it?
Cheese sauce gets grainy from being on too high of heat. If it does start to get grainy, remove from heat and add a little spoonful of lemon juice to help break up the grains. Whisk together.
How do I prevent lumps in my cheese sauce?
Whisking as the sauce heats is key to avoiding lumps. Since this is a gluten free recipe that does not have flour, you will get less lumps than if you were using a roux. Always try whisking more or turning up the heat a little bit at a time to avoid clumps.
Variations of nacho cheese sauce:
- more chilies-this will make it hotter. I like mine hotter so I tend to add more when I am making this just for myself.
- less chilies-How to make nacho cheese less spicy is relatively easy. Lessening the amount of chilies will make the sauce more mild. You can even omit the chilies if you really do not like heat.
- add protein-you can add ground beef or even refried beans if you would like some extra protein. This would be good if putting the cheese sauce on nachos that way some of the toppings are already in the dip.
- sliced cheese-instead of using shredded cheese, sliced cheese also works if you have that on hand.
- different spice-if you do not have green chilies on hand, or are allergic to green chilies, you can use hot sauce or even make this nacho cheese with jalapenos.
- add rotel-you can make this with rotel if you want more of a tomato flavor
- add flour-if your nacho cheese is too liquid-y for you, you could add flour or corn starch to thicken the mixture
How to use nacho cheese sauce:
I like to eat my Velveeta nacho cheese over tortilla chips with rice, guacamole, beans, sour cream, and salsa. This dip is great on pretzels, fries, tacos, and of course, nachos. If you want more ideas on what to have on your nachos, click here.
Storing homemade nacho cheese:
Store this in an air tight container in the refrigerator for up to one week. Nacho cheese can be reheated in the microwave. Just scoop some into a microwave safe bowl and microwave at 30 second intervals stirring every 30 seconds to ensure even heating throughout.
Can you freeze cheese dip made with velveeta? This Velveeta nacho cheese dip can be frozen! Follow directions as normal and remove cheese from pan and place into a freezer tray with a lid. Once cool, place in the freezer for up to one month. To serve, thaw the cheese out and warm it up on the stove. It will have a slightly different texture, but it will still be good.
Homemade Nacho Cheese Recipe
- 16 oz velveeta cheese cubed
- ½ cup ricotta cheese
- 4 oz cream cheese
- 4 oz chopped green chilies
- 1 teaspoon cayenne pepper
- In a large pot over medium-low heat, cook velveeta, ricotta, and cream cheese until smooth. Turn down to low heat and add green chilies and cayenne pepper. Stir. Let flavors blend for about 2 minutes. Serve nacho cheese over chips.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.