Oh, well that could take all day.
What I don’t like is CheeseWiz, or that detestable crap called Velveeta. I mean the latter just tastes awful. I have tried it, I have I swear. I have thrown stuff out because it tastes like wallpaper paste with #3 yellow food coloring.
The problem with making a traditional roux white sauce and then dumping in shredded cheddar, is that when heated, it separates into an oily mess. Very unappetizing.
But then I found this recipe, which solves that problem and makes a delightful, smooth gorgeous cheese sauce. And it’s very easy. Big plus. Do try. Perfect for homemade nachos, and daaarling, nachos must be homemade!
- 8 oz cheddar cheese (I use sharp or extra sharp) shredded
- 1 tbsp cornstarch
- 1 12 oz can of evaporated milk
- a good shot of hot sauce (optional)
- Heat the milk until it just comes to a boil.
- Take off the heat and stir in the cornstarch.
- Stir and return to heat until it thickens nicely.
- Turn off the heat and add the cheese, stirring until melted.
- Add the hot sauce and stir again.
SERVES: 2 cups
NOTES: Perfect for nachos, or over any vegetable that has been steamed crisp. Also will work beautifully with mac and cheese. You will see the difference when you reheat leftovers.
SOURCE: Serious Eats