Nacho Cheese Recipe:


4 ounces Cabot Pepper Jack Cheese (shredded)

4 ounces sharp cheddar cheese (shredded)

1 tablespoon cornstarch

1 (12 ounce) can of evaporated milk

2 teaspoons hot sauce


In a medium saucepan, toss cheese with cornstarch. Add 1 cup of evaporated milk and hot sauce. Melt over medium-low heat, whisking often, until mixture is smooth and bubbly. Remove from heat and whisk in additional condensed milk until it reaches desired consistency.

Recipe yields 1-1/2 cups of sauce.

{Recipe adapted from Serious Eats.}