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Nacho Cheese Sauce

Steve Sjoberg

Ingredients

8 oz. extra-sharp cheddar cheese
4 oz. pepper jack cheese
1 ½ Tbsp. cornstarch
12 oz. evaporated milk
2 tsp. hot sauce

Preparation

In a medium, heavy-bottom saucepan
set over low heat, combine cheese and
cornstarch. Add evaporated milk and hot
sauce and continuously whisk until cheese
melts. Continue whisking about 5 minutes
or until the cheese is bubbly and has
thickened. If the cheese has thickened too
much, add additional evaporated milk. Serve
immediately.