Ingredients
- 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
- 1 tablespoon corn starch
- 1 (12-ounce) can evaporated milk
- 2 teaspoons Franks Red Hot or other hot sauce
Procedures
1.Add cheese and cornstarch to large
bowl.
2.Toss to combine.
3.Transfer to medium saucepan.
4.Add 1 cup evaporated milk
5. Add 2 teaspoons hot sauce.
6.Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes).
The Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.
2.Toss to combine.
3.Transfer to medium saucepan.
4.Add 1 cup evaporated milk
5. Add 2 teaspoons hot sauce.
6.Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes).
The Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.
Note: This cheese sauce is gooey and
tangy. For a spicier version, substitute half the cheddar cheese with
Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.
To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.
To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.
From seriousseats.com
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