Nacho cheese sauce is a favourite snack for any occasion and it’s great for dipping chips, tortillas, or fries into, not to mention pouring over things! Making your own nacho cheese sauce is super easy! You start by browning some butter, sprinkling in some flour and cooking until it’s brown and toasty! (The flour acts as a thickener in the sauce and cooking it until it’s golden brown removes it’s flour-y flavour.) Milk, or broth, or another liquid is then added before plenty of cheese is melted into the sauce! I like cheddar cheese for nacho cheese sauce but any melty cheese works well. This is all there is too a simple nacho cheese sauce and it’s easy to season it with other flavours! Gochujang, a Korean style fermented chili paste, is a fabulous seasoning for nacho cheese sauce, adding some spicy heat along with a ton of flavour!
Gochujang Nacho Cheese Sauce
A super easy gochujang nacho cheese sauce!
- 2 tablespoons butter
- 2 tablespoons flour (rice flour for gluten-free)
- 2 cups milk
- 2 tablespoons gochujang (optional)
- 1 cup cheddar cheese, shredded
- Melt the butter in a sauce pan over medium heat until it foams and just starts to turn a light golden brown colour.
- Sprinkle in the flour, mix it into butter and cook until it’s a light golden brown colour, about 2-4 minutes.
- Add the milk, mix, bring to a simmer and cook until the sauce thickens a bit, about 2-3 minutes.
- Add gochujang and mix before mixing in the cheese and cooking until it melts!
Option: Replace the gochujang with another form of heat, like sriracha!