May 7, 2012

Cheese Sauce

I found this recipe on Serious Eats for a nacho cheese sauce of sorts. I like that the recipe can be modified by stirring in green chilies or other seasonings at the end if desired. The sauce is mild enough to be enjoyed by all but can be kicked up a notch or ten. The best part of this is that it's not the processed version from the store.

I used my partial can of evaporated milk in the fridge to make these sauce for enchiladas. 

Cheese Sauce
8 oz. extra sharp Cheddar cheese
1 Tbsp. cornstarch
12 oz. evaporated milk
2 tsp. hot sauce

Grate the cheese using a hand grater, and then combine the cheese with cornstarch to coat. Place cheese in a medium saucepan, and add 1 cup of evaporated milk and hot sauce. Cook over low heat, stirring constantly with a whisk until melted, bubbly and thickened. Mixture will be thin after the cheese melts but will thicken with stirring and additional heat. Thin to desired consistency with additional evaporated milk. Serve immediately. Makes about 2 cups of cheese sauce.

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