A super easy Gochujang Nacho cheese sauce!

Nacho Cheese Sauce is a popular snack for all occasions and is great for dipping fries, Tortillas or chips, not to mention pouring them on top! Making your own Nacho cheese sauce is super easy! Start by browning a little butter, sprinkling a little flour and baking until brown and roasted! (The flour acts as a thickener in the Sauce and if you cook it until golden brown, the floury flavor will be eliminated.) Milk or broth or some other liquid is then added before a lot of cheese is melted into the Sauce! I like Cheddar cheese for Nacho cheese sauce, but any processed cheese works well. That’s all, there is also a simple Nacho cheese sauce and it’s easy to season it with other flavors! Gochujang, a Korean-style fermented chili paste, is a fabulous seasoning for Nacho cheese sauce, adding spicy heat with a ton of flavor!

A super easy Gochujang Nacho cheese sauce!


2 Tablespoons Butter
2 tablespoons flour (gluten-free rice flour)
2 cups of milk
2 tablespoons Gochujang (optional)
1 cup shredded Cheddar cheese


Melt the butter in a sauce pan over medium heat until it foams and turns a light golden brown color.

Sprinkle the flour, mix with the butter and bake for about 2-4 minutes until it is light golden brown in color.

Add milk, mix, bring to a boil and cook until the sauce thickens a little, about 2-3 minutes.

Add the Gochujang and mix before mixing the cheese and cook until it melts!

  • Option: Leave the Gochujang away.
  • Option: Replace the Gochujang with another Form of Heat, such as Sriracha!

Nutritional values: calories 90, fats 6G (saturated 3G, Trans 0,2 g), Cholesterol 18 mg, Sodium 185 mg, Carbohydrates 3G (fiber 0,2 g, sugar 2G), proteins 4G

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