Ingredients
- CLASSIC
- 8 oz Velveeta
- 1/2 tsp Tabasco
- 1/4 tsp chipotle powder
- kosher salt, to taste
- 1/4 cup scallions, chopped
- SPICY
- 8 oz grated extra-sharp cheddar
- 1 Tablespoon cornstarch
- 1 can (1-2/3 cup) evaporated milk
- 1/4 cup pickled jalapeños, finely chopped
- 1/2 tsp chile powder
- 1/4 tsp cayenne
- BEER CHEESE (great with pretzels)
- 8 oz grated extra-sharp cheddar
- 1 Tablespoon cornstarch
- 1 cup evaporated milk
- 2/3 cup amber beer
- 1/2 tsp Worcestershire sauce
- 3/4 tsp mustard powder
Preparation
Step 1
CLASSIC: Melt the Velveeta in a medium saucepan over low heat, stirring occasionally, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the Tabasco, chipotle powder and salt. Garnish with the scallions.
SPICY: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the evaporated milk. Cook over low heat, stirring occasionally, until the cheese has melted, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the jalapeños, chile powder and cayenne.
BEER CHEESE: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the evaporated milk and beer. Cook over low heat, stirring occasionally, until the cheese has melted, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the Worcestershire sauce and mustard powder.