| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 2 cups |
Ingredients
- One 12-ounce can evaporated milk
- 4 ounces Swiss cheese, freshly grated
- 1 tablespoon cornstarch
- 4 ounces white American cheese, sliced
- Kosher salt and freshly ground black pepper
Instructions
- Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 324 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 69 mg |
| Sodium | 384 mg |
Reviews
Another 5 stars. Such a quick easy sauce and is velvety and creamy.
Made this for Jeff’s Cubano dogs shown on The Kitchen. Absolutely delicious!
Used this sauce on the Cubano hotdog seen on the kitchen. It was good but NOT healthy in looking at the ingredients on the white American cheese. Everything in moderation. I would make it again.
Awesome sauce. I used sharp provolone, and it made a great mac and cheese.