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Nacho Cheese Sauce

Complete a plate of Nachos Supremo with this irresistible cheese sauce.

  • Servings: 10
  • Yield: Makes enough for 8 to 10 servings
Nacho Cheese Sauce

Source: The Martha Stewart Show, February 2010


  • 1/3 cup vegetable oil
  • 2 1/2 cups minced red onion
  • 4 jalapenos, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 cups heavy cream
  • 3/4 cup lager-style beer
  • 4 cups grated cheddar cheese (about 1 pound)
  • 4 cups grated Monterey Jack cheese (about 1 pound)
  • 3 tomatoes, chopped
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.

  2. Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.

  3. Remove from heat and season with salt and pepper; serve immediately with nachos.

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