Look no further for the cheese sauce of your dreams. Our version is ooey, gooey and couldn’t be easier to throw together when the craving hits. Use it as a dip or pour it over nachos, a chili dog or huevos rancheros. If you want to serve this for a party, you can keep warm in a slow cooker on the lowest heat setting.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 2 cups (8 servings) |
Ingredients
- 6 ounces shredded yellow American cheese (1 1/2 cups)
- 6 ounces shredded mild yellow Cheddar (1 1/2 cups)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cayenne, or to taste
- One 12-ounce can evaporated milk
Instructions
- Combine the American and Cheddar cheese in a medium saucepan and sprinkle with the cornstarch and cayenne. Toss the cheese until coated in the cornstarch mixture. Add the evaporated milk and set the pan over medium-low heat. Cook, whisking often, until the cheese is melted and the sauce is smooth and hot, 3 to 4 minutes. Add more cayenne to taste if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 261 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 61 mg |
| Sodium | 368 mg |