Nacho Cheese Sauce
- 4 oz. pepper jack cheese,shredded
- 4 oz. cheddar cheese, shredded
- 1 tablespoon cornstarch
- 1 (12 oz.) can evaporated milk, divided
- 2 teaspoons hot sauce
- pinch salt
Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.
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