Ingredients
Scale
- 8oz cheddar cheese (or a mix of half cheddar and half Pepper Jack), shredded
- 1 tablespoon cornstarch
- 1 (12 oz.) can evaporated milk, divided
- 2 teaspoons hot sauce ( I use Franks)
- pinch salt
Instructions
- Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.
- Stir in 1 cup evaporated milk, the hot sauce and salt.
- Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.
- Stir in additional evaporated milk, if needed, until desired consistency is reached.