Cheese Sauce

By 1For_Him

Ingredients

• 5 ounces shredded reduced-fat sharp cheddar cheese
• 1 tablespoon cornstarch
• 1 cup evaporated fat-free milk
• 1 1/2 teaspoons hot sauce (optional)

Preparation

Step 1

Toss shredded cheese and cornstarch together in a medium saucepan. Add evaporated milk. Cook over low heat, stirring constantly with a whisk until melted and thickened. For a spicy nacho-style kick, stir in hot sauce.

When adding cheese to a thickened white sauce, finely shred it, let it come to room temperature, and add it to the sauce gradually. If using hard or aged cheeses, cool the sauce down to about 155 to avoid separation and graininess. Cheeses that are good melters are fontina, Gruyere, mozzarella, and cheddar.