Looking for a delicious nacho cheese sauce recipe for nachos, taco bars and game day? This particular cheese sauce recipe has a creamy texture, medium heat to taste, and a quick prep and cooking time. Everyone is sure to love it!
Easily build a nacho bar with this cheese sauce along with my Slow Cooker Velveeta Bean Dip and Taco Dip recipes.
Why make this recipe?
Whether you’re looking for a quick recipe for Super Bowl Sunday or to take to a potluck, this homemade nacho cheese sauce calls for just four ingredients and a 2-hour cooking time. It’s also a versatile recipe meaning you can switch up the cheese options, make it mild (or hotter), and dress it up with different toppings. Trust me when I say this is the easiest cheese sauce you’ll ever make!
- Velveeta Cheese: It is best to use the large block of original Velveeta cheese because of its ability to melt perfectly and not leave lumps or chunks. I do not recommend using any other type of cheese.
- Milk: Adding milk makes the cheese thinner, perfect for pouring over corn tortilla chips.
- Hot Sauce: You can use any brand you like. I suggest using Tapatio, Valentino, or Cholula hot sauce because of their slight spice and delicious flavor.
- Chili Powder: Made from a variety of dried chili peppers, this seasoning enhances the nacho cheese flavor without being too overpowering and give it a Mexican flavor kick.
Step One – Cut the block of Velveeta cheese into cubes and place them in the crock pot.
Step Two – Pour in the chili powder, and milk, and add hot sauce.
Step Three – Cover and cook HIGH for 2 hours or until completely melted. Be sure to stir occasionally so the cheese melts evenly. Serve immediately and enjoy!
How to serve
- Easily create a party platter by placing a bowl of nacho cheese in the center and pouring a bag of tortilla chips around it. Other good dipping options are pretzels, crackers, and popcorn.
- Add this dip to a nacho or taco bar and serve it alongside chopped or minced jalapenos, cooked ground beef, green chiles, fresh diced tomatoes, sour cream, fresh avocado cubes, and salsa.
- In addition to nachos, this cheese sauce can also be used as a topping for rice, baked potatoes, chili dogs, burrito bowls, and quesadillas.
You may be tempted to use fresh cheeses such as sharp cheddar instead of Velveeta. This recipe works best with Velveeta cheese if you want gooey, smooth nacho cheese sauce.
Add a bit more hot sauce if you want a spicer dip.
Turn the setting to warm and stir occasionally if you want to keep it in the slow cooker. When it starts to get low, it is best to turn it off completely so it doesn’t burn.
Pour any remaining sauce into an airtight container and keep in the fridge for up to 4 days. Reheat it on the stovetop in a small saucepan over low heat until warmed throughout.
I recommend using whole milk; however, I’ve even used fat free milk and still had great results.
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Nacho Cheese Sauce
- 32 oz. Velveeta cheese
- 1 ½ cups milk (fat-free, 2% or whole milk, works fine!)
- 1 Tbsp. Tapatio hot sauce can use Valentino or Cholula
- ¼ tsp. chili powder
- Cut the velveeta into cubes. Add to the slow cooker.
- Add the milk, hot sauce and chili powder.
- Cook on HIGH for 2 hours. Stirring occasionally.
- It will seem like you've added too much milk, but it will be fine once the sauce is hot and comes together.
- Serve over chips and enjoy!
- Do not use tabasco unless you LOVE tabasco, it will make the dip too vinegary.
- You can omit the hot sauce or cayenne if you want a mild cheese sauce.
- For spicer sauce, add more hot sauce or add cayenne pepper.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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