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