Making an Incredibly Simple Nacho Cheddar Sauce!

Nacho Cheddar Sauce.. My mouth is salivating as I think about it. There’s only one problem. Melting fresh cheddar cheese isn’t as easy as it sounds. It tends to split and get grainy when too much heat is applied, when too much is added at once, and so on… Who knew there were so many rules to melting cheese!!

The reason this happens is because cheese is a delicate emulsion of fat and water held together by proteins and as you heat your cheese up the proteins begin to denature. The more moisture you have the better your cheese will melt (generally speaking) and the ooey gooey melted chhese that’s on pizzas or hamburgers is a result of the protein breaking down causing the structure to begin to sag. Cheese with lower moisture levels, like aged cheese will have a much harder time doing this as the bond is much weaker. This means that the possibility of that emulsion breaking is more likely.

What if I told you that you could add a very specific type of salt to your cheese to stop this from happening. This salt acts as an emulsifier and keeps the particles bound properly regardless of the moisture content.

This isn’t any ordinary salt as it’s not going to make your cheese sauce salty. It’s a salt from citric acid called sodium citrate and can easily be made by combining baking soda and citric acid in some water then cooking it down. There are a few websites that show you how to do it but for me I just go to Amazon and get a few pounds.

This stuff is amazing. Talk about a nacho cheese game changer. Forget about nachos for a minute and think about all of the possibilities. This salt can literally turn any cheese into the most luxurious, velvety, creamy, cheese ever! Bleu cheese, Gouda, feta, Munster, Swiss, you name it. Every cheese I’ve used it on it’s worked like a charm. You can even tweak the amount of sodium citrate you add to affect the density of the cheese so you can even make your very own cheese block if you want to. In a later post I’ll show you how I turned regular cheddar cheese into an amazing block of Black Garlic Guinness Cheddar Cheese. All with the help of Sodium Citrate.

It is super easy to use and once you start playing with it you’ll get the hang of it. The bottom line is this. The more liquid you add the runnier your cheese will be. The less liquid you add the more dense your sauce will be.

I’ve been incorporating this cool ingredient into my broccoli cheddar soups, mac and cheese (WHAT!!!!), all sorts of recipe that call for cheddar to be added. You will never have a grainy cheese no matter how hot you heat it. I’ve been using this for years and still to this day when I melt my fresh cheeses I am amazed at how it works. Science, Mr. White!!

Enjoy the video and check out the recipe below..

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4.5 from 8 votes

Cheddar Cheese Sauce

Melt your cheddar cheese with perfect results every time
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 5 cups


  • 1 lb extra sharp cheddar cheese or any cheese you want
  • 1 cup of water or beer, ck stock, milk it doesn't matter what liquid you use. If you use beer it will change the flavor a little bit which could be a good thing
  • 1 tsp sodium citrate


  • Grate your cheddar cheese and set to the side
  • In a small pot bring your liquid to a gentle boil and add the sodium citrate
  • Stir well to dissolve the sodium citrate. Once dissolved add the grated cheese to your liquid and reduce the heat to medium. Stir continuously until the cheese sauce is melted
  • Add more liquid for a thinner cheese sauce.

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20 thoughts on “Making an Incredibly Simple Nacho Cheddar Sauce!

  1. Kadri

    What’s the ratio of cheese to liquid to sodium citrate? Say for example I have a regular 2 cup bag of shredded cheese.

    1. Eric

      It varies depends on the consistency that you want your sauce. But a good place to start is 1 pound of cheese to 1 cup of liquid, to 1 tsp of sodium citrate. If you add more liquid the cheese sauce will be thinner.

  2. Jacob

    What happens when this gets cold? Does it stay in the sauce form or does this become a semi-solid block?

    1. Eric

      It firms back up (semisolid)

      1. Jacob

        And what if I wanted it to stay thick and liquid, like mustard. Do I just add more of the sodium citrate?

        1. Eric

          Add more liquid. It thickens as it cools. It’s a funny balance of experimenting.

  3. Adele

    How would you make a cheese sauce for macaroni and cheese using sodium citrate?


    5 stars
    How long will this keep in the fridge? Can it be frozen?

    1. Eric

      You can keep this in the fridge for 4-5 days. It can be frozen..

  5. Kito

    Does the sodium citrate make it shelf stable?

    1. Assassin

      Can you use tarteric acid instead of citric acid to make the sodium citrate?

      1. Eric

        Im not sure. If you do it won’t be called sodium citrate, it would be called something else. Not sure if it would do the same thing though

  6. Maureen

    3 stars
    I made as directed using chicken broth for the liquid. It NEVER really thickened. I added another 1/4 tsp. but still was very soupy!

    1. Eric

      This cheese sauce has never failed me. I’ve used it with beer, milk, water, stock, you name it. Here is the recipe again. 1 cup of liquid, 1 tsp of sodium citrate, and 1 pound of fresh cheese (not pre grated cheese). If your cheese has a coating of corn starch or some other additive it might not work. Dissolve the sodium citrate in the liquid and bring to a simmer. Slowly add the freshly grated cheese to the liquid and continuie to cook on a medium heat. Stirring often you will watch that cheese literally melt before your eyes and turn into an awesome sauce. What type of cheese did you use?

  7. Erik

    Yea this was very tasty. I made it with milk, a little jalapeno, a little jalapeno pickling juice and some cayenne – and it was fantastic.

  8. Stacy Allen Hartmeier
    Stacy Allen Hartmeier

    Ugg, I just wasted 2 pounds of cheese trying this recipe. I doubled the ingredients. 1 cup water and 1 cup milk, 2 tsps sodium citrate and 2 lbs sharp cheddar. I added the cheese slowly to the simmering liquid and thought it worked until it didn’t. It separated into milky liquid and gloppy cheese on the bottom as it cooled. I reheated and used a immersion blender and it did the same thing. No clue why it didn’t work.

    1. Eric

      Oh No!!! So weird. If you haven’t thrown it out yet add another tsp or 2 of sodium citrate and heat it up. Was the cheese coated in some sort of powder or did you have to grate it..

      1. Stacy Allen Hartmeier
        Stacy Allen Hartmeier

        I did just that.. I poured the liquid that had accumulated on top of the cheese back into the pan and added 1/2 cup more water and 1 more tsp of sodium citrate then added the blobs of cheese slowly back into the liquid. It stayed together!! It is still slightly slightly grainy but definitely usable. I wonder if the use of Carbmaster milk instead of whole milk had anything to do with it? Probably not tho since any liquid should work. I think is was the ratio of the sodium citrate to cheese that was the culprit. Next time I will use 3 tsps to 2 lbs of cheese and probably use less liquid for a thicker sauce. Thanks for the quick reply!! I am bruised but not broken!! 😜

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