10 minute Nacho cheese sauce

There is something so addictive about Nacho cheese sauce that I keep going for more and just cannot stop.  I have bought tons of cheese sauce jars in the past but not anymore! I tried making cheese sauce at home and it turned out absolutely perfect.

As promised in my last post in which I shared recipe of Ultimate Restaurant style salsa, I am sharing recipe of this 10 minute Easy Nacho cheese sauce which is rich, tangy, cheesy and so so good  you guys!

Made with just 6 ingredients, this sauce will become your favourite to make over the weekend or when guests visit. Adding a pinch of taco seasoning makes this sauce even more delicious but don't freight if you can't find it. Its an amazing Mexican dip and kids are going to absolutely love it!

You are gonna wanna eat this sauce with everything- nachos, potato chips, wedges, fries. Sure it's nacho cheese sauce and its best eaten with nachos but it can be also served as a fondue with crudites like blanched broccoli, baby-born, carrots, bell peppers, cherry tomatoes and toasted croutons.

This cheese sauce with nacho chips will be perfect for Mexican night and will go really well with Mexican black bean tacos, Spicy Potato tacos with Mango salsa and Mango chilli lemonade.

You can make this cheese sauce cheesier or spicier according to your liking and even add it over enchilladas, burritos. It will refrigerate well in an air-tight container for 2 days.

Quick, easy and cheesy Nacho cheese sauce which is perfect for serving with nachos, tacos, burritos and potato wedges

Type: Appetiser
Diet: Vegetarian
Serving: Make about 1 cup


1 tsp butter
1 tsp plain flour
1 cup milk (room temperature)
1/2 cup grated cheese (I used Amul cheese)
pinch of turmeric
pinch of taco seasoning (optional)


Start by melting butter in a saucepan. Add flour and stir continuously using a whisk.

When the roux (Flour+butter) slightly changes colour , slowly add in milk and keep whisking continuously.

Keep whisking until all the roux is combined in milk.

Next, season with salt and simmer on low heat for 5 minutes.

Now add cheese, turmeric and taco seasoning and stir everything together again with whisk.

Once all the cheese has melted, taste and adjust flavours. (You can add more cheese or swipe taco seasoning with mixed herbs,chilli flakes, black pepper etc.)

Serve with nacho chips, potato wedges, raw vegetables or roasted vegetables. This sauce can also be used to make Loaded Mexican nachos.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Incase you are looking for appetiser recipes, try these

Ultimate Restaurant style salsa

I bring to you the Ultimate restaurant style salsa recipe! It's so good that I have honestly lost count of how many times I have made it till now. It takes just 10 minutes and it's the only recipe of salsa you will every need, tastes much much better than the ones you get at restaurant.

Its tangy, zingy, spicy and bursting with freshness of coriander and coriander seeds.

When we talk about Mexican food, salsa really is quintessential to this cuisine which is served with tacos, burritos, nachos and many more dishes. Without salsa, no Mexican dish is complete and I just love how everyone keeps going for more of it and cannot resist it. This salsa is so delicious that once you make it, you will want a batch of it all the time in your refrigerator.(Stays good in fridge for 2 days)

I love Mexican cuisine as much as I love Italian food. While Italian food is know for its simplicity, Mexican food is characterised by spicy, smoky, garlicky and sour elements. Mango salsa on the blog is one of my favourite things to eat this time of the year. Its great as a salad and tastes equally delicious with nacho chips or khakhara.

Served with nachos, lavash or pita chips, this salsa makes for a great appetiser when you have guests over.  Just like Classic hummus and Green goodness hummus, this salsa is also an amazing dip to host large group of people. It can be added in burritos, wraps and tacos like this Mexican black bean tacos or Lebanese grilled vegetables tacos. You can also use this salsa and home-made nacho cheese sauce to make Loaded Mexican nachos. I'll share both the recipes in my coming posts.


3 medium tomatoes- blanched for 5 minutes
1 medium onion- chopped
3-5 jalapeno slices
1 tsp fresh coriander seeds
1/2 cup fresh coriander
½ tsp Lemon juice
2 Tbsp Ketchup
3-4 drops of Tobasco
Salt to taste


Add onion, coriander and coriander seeds in the processor and pulse 3-4 times until onions are very finely chopped. Tip them in a bowl and keep it aside.

In the same processor, add chopped tomatoes, jalapenos, salt, tobasco, ketchup, and lemon juice.

Pulse again till tomatoes are well blended with a slightly coarse texture.

Mix these tomatoes properly in the bowl with onions. Taste and adjust seasoning.

Chill and serve with chips and nachos. 

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More Mexican recipes you can try

Spicy watermelon popsicles

Are you feeling the heat  already? Mumbai is getting hot and humid by the day and these frozen watermelon Popsicles is all I want to cool myself down!

Speaking of things which help you cool down, you must try my home-made Thandai recipe which has ingredients like fennel seeds, poppy seeds and melon seeds with natural cooling properties. Also Mocha Banana shake is cold, insanely chocolatey and banana in it provides instant energy and keeps you full for long time.

Coming back to this popsicle, do you often eat watermelon with kala namak? How yummy know! Well these popsicles are even better - iced cold, spicy, minty with right notes of sweet and sour. Such a treat in summers!

This popsicle is best eaten when you are thirsty and tired and want something refreshing and energising. Since it doesn't have any added sugar, its also great as a dessert. You can even serve these instead of welcome drinks to your guests.I am sure they are going to love it in this heat.

Kids love popsicles and they are going to absolutely flip after tasting these. Fruit popsicles is an amazing way of increasing fruit intake of kids.

While I love watermelon and I have used it before in other recipes too like Watermelon Gazpacho, Watermelon and tomato salad with basil vinaigrette and Watermelon Jalapeneo Lemonade, this watermelon popsicle is my new favourite way of eating watermelon.

They are so yummy that you won't be able stop at just one!

Refreshing , sweet-sour and spicy watermelon popsicle to beat the summer heat

Type: Popsicle/Frozen dessert
Diet: Vegetarian
Serving: 4 popsicles


1+1/2 cup fresh watermelon juice (Strained)
1 Tsp honey
1 Tsp lemon juice
1/2 Tsp pink salt
1/2 Tsp red chilli powder
few mint leaves


Add honey, lemon juice, chilli powder, pink salt and mint leaves in the juice and mix everything together.

Take popsicle moulds and fill them with watermelon juice.

Place the moulds in freezer and freeze for 1 hour.

Remove mould after 1 hour and insert popsicle sticks.

Return moulds to the freezer and freeze untill firm or atleast 4 hours.

To remove popsicles, keep them out of freezer for 5 minutes and then remove.

Enjoy immediately.

More recipes to cool down during summers

Home-made Kala khatta lemonade

Summer is officially here and I come bearing the most amazing and refreshing lemonade!

Home-made Kala khatta lemonade which is as delicious as easy it is to make.  It's a delicious mix of black grape juice, sugar, lemon mint and hint of spices. Its sweet, tangy, pretty, super easy and ice-cold- it's the perfect drink for onset of summer.

Gone is the time of soups, all I want in summer is refreshing drinks to keep myself hydrated. This kala khatta lemonade has become my new favourite drink and I am pretty sure that kids are going to love it too. It would make the perfect welcome drink too when you have people over.

We all have grown up eating baraf golas in summer and kala khatta has always been the most popular flavour to drizzle upon the golas. This lemonade is inspired from my childhood memories and I was ecstatic when it turned out good, even better if I must stay.

It starts with reducing black grape juice and sugar together along with some citric acid which maintains the beautiful and vibrant pink colour of the grape juice. Once the grape juice reduces down sightly, it's cooled and strained and then just mixed with water to make lemonade. It's as simple as that! Since black grapes are sweet on their own, I have added lesser sugar so this home-made syrup is much better than the store-bought ones which are loaded with sugar. You can even replace sugar with honey if you like.

I can't tell you how amazing this lemonade tastes! Black grape juice gets concentrated due to reduction and tastes extremely fruity with right balance of sweet and sour. Bruise some mint and lemon along with spices before serving in a glass and you will get the most delicious lemonade you have ever made. You really gotta try it to believe what I am saying!

Home-made kala khatta lemonade- fruity, pretty, delicious and ice-cold drink!

Diet: Vegetarian
Type: Drink
Serving: 3-4 glasses


1+1/2 cup fresh black grape juice- strained
1/4th cup sugar
1/2 Tsp citric acid
1 Tsp roasted cumin powder
Black salt- to taste
Salt to taste
Few mint leaves
Few lemon wedges


Start by adding black grape juice. sugar and citric acid in a pot and cooking it on medium heat.

Once the juice starts cooking, you will notice some impurities arising. Discard with the help of spoon.

When juice reduces to 1 cup approximately, turn off gas and leave it aside to cool down in its own.

Strain the syrup and keep aside.( You can even make a bigger batch of the syrup and store it in plastic container in freezer for months)

To make the lemonade, run lemon wedge around the rim of glass and coat in pink salt+ cumin powder mixture.

Next, add few mint leaves along with lemon wedge, cumin powder, salt and pink salt and muddle together.

Now pour kala khatta syrup in the glass and top with ice-cold water/soda and serve. Add 1 part of kala khatta syrup to 4 parts of water).

If you try this drink,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram.

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You might like these summer drinks too

Blushing pink smoothie bowl

Meet my new breakfast obsession- Blushing pink smoothie bowl! It's a celebration of red and pink hued fruits together - strawberries, beetroot and pomegranate!

I love starting my day on a healthy note and this smoothie bowl is incredibly healthy, filling and super-delicious. Of all the smoothies and smoothie bowls like this 3 layer winter smoothie and Mango colada smoothie bowl on blog, this bright pink smoothie bowl is probably one of the most delicious and satisfying ever.

First things first, a smoothie bowl is different than smoothie. It's much thicker and creamier so that it can be eaten with a spoon and doesn't have a flowing consistency like smoothies.

All you have to do is blend frozen banana, strawberries, pomegranate and beetroot (Yes, beetroot! You heard me right) together. In-case you are having doubts about adding beetroot in the smoothie, you won't taste it at all once it is blended with strawberries and pomegranate. Not only does beetroot packs the smoothie with goodness of nutrients like folate, iron, potassium but also lends beautiful pink colour to the smoothie.

This smoothie bowl has right balance of sweet and sour provided by strawberries and pomegranate. It makes for a perfect quick and substantial breakfast or snack and keeps you full for a long time. It's creamy, fruity and low in calorie. In case you are into healthy eating like me, you must give it a try!

What I love about smoothie bowls is that you can add so many delicious and crunchy toppings like pumpkin seeds, sunflower seeds, coconut flakes, granola for extra nutrition. Love it when they pop in mouth with every creamy spoonful of smoothie. So So yum!

Creamy, delicious and healthy Pink smoothie bowl packed with nutrition.

Diet: Vegan, Vegetarian, Gluten-free
Type: Breakfast/Snack
Serving size : 1 portion


1 cup chopped strawberries
1 frozen banana
1/2 cup pomegranate
1 small boiled beetroot
1 Tbsp maple syrup
1 Tsp lemon juice
1 Tsp chia seeds


1 Tbsp shredded coconut
1 Tbsp chia seeds
Chopped strawberries
1 Tsp pumpkin seeds


Add frozen banana, strawberries, pomegranate, beetroot in a blender along with maple syrup, chia seeds and lemon juice.

Blend till smooth.

Pour in a bowl and add toppings of your choice.

I really hope you give this smoothie a try because you are gonna absolutely love it!

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More healthy breakfast recipes

Chia pudding and granola parfait

Egg-less whole wheat chocolate pancakes with strawberries

Instant stove-top granola

3 layer winter smoothie