Nacho Cheese

6 May

I have a great dislike for Velveeta. It has its place in the universe, just not in my kitchen. “But what about Nacho Cheese,” you ask? Behold, the answer. A very tasty one at that!

Two versions – one for the wimpy-s out there like me 🙂 and one for those who like a bit more kick. Easy as pie…except it’s cheese.

photo 1

MILD:

8 oz cheddar cheese, shredded

1 Tbsp cornstarch

1 (12 oz) can evaporated milk, divided

2 tsp mild sauce, or salsa

pinch of salt

SPICY:

4 oz pepper jack cheese, shredded

4 oz cheddar cheese, shredded

1 Tbsp corn starch

1 (12 oz) can evaporated milk, divided

2 tsp hot sauce

pinch of 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 ofter, over medium-low heat until thickened., smooth, and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Original recipe: www.kitchensimplicity.com

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