Nacho Cheese Fondue

Thick, smooth nacho cheese fondue with classic nacho cheese flavor and a touch of spice. Served warm for dipping tortilla chips, crackers, pretzels, vegetables, and other favorite fondue dippers.

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 326kcal

Author Diane Gail

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
4 ounces American cheese shredded
4 ounces cheddar cheese shredded

US Customary - Metric

Instructions

Melt the butter in a small saucepan over medium-low heat.
Whisk in the flour and cook for 1 minute, whisking constantly.
Slowly whisk in the milk until the mixture is smooth and free of lumps.
Whisk in the onion powder, garlic powder, granulated sugar, ground cumin, paprika, ground turmeric, cayenne pepper, and salt until fully combined.
Reduce the heat to low. Add the American cheese and cheddar cheese a little at a time, whisking until each addition is melted before adding more.
Continue whisking until all of the cheese is melted and the fondue is smooth.
Transfer the fondue to a warm fondue pot and serve immediately with your favorite dippers.

Notes

Shred the cheddar: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Keep the heat low: Low heat helps the cheese melt evenly and maintain a smooth texture.
Adjust the consistency: Stir in a small splash of milk if the fondue becomes thicker than desired.
Serve promptly: Transfer the fondue to a warm fondue pot as soon as it is finished for the best texture.
Store leftovers: Refrigerate leftover fondue in an airtight container for up to 3 days. Reheat gently, stirring frequently and adding a little milk if needed.

Nutrition