To make nacho cheese sauce from scratch, start by melting 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until a paste forms. Gradually pour in 1 cup of milk, stirring until the mixture thickens. Finally, add 7 pieces of processed American cheese and 0.5 teaspoons of salt, cooking and stirring until the cheese melts, which should take about 15 minutes.

This nacho cheese sauce recipe contains all-purpose flour, which is not gluten-free. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just be sure to adjust the quantities accordingly to achieve the desired thickness.

If you prefer not to use processed American cheese, you can substitute it with shredded cheddar cheese, Monterey Jack, or a combination of both. Keep in mind that the flavor and texture may vary slightly, so you might need to adjust the cooking time to ensure the cheese melts smoothly.

To store leftover nacho cheese sauce, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It should be consumed within 3-4 days. When reheating, add a splash of milk to restore its creamy consistency, and heat gently on the stove or in the microwave.

Nacho cheese sauce pairs wonderfully with tortilla chips, but you can also use it as a dip for vegetables like carrots and celery, drizzle it over baked potatoes, or use it as a topping for nachos, tacos, or even burgers for an extra cheesy kick!