We were watching a locally produced dining show and Chef Michelle Bernstein gave her recipe for nacho cheese sauce.
12 ounces freshly grated cheese, (I used large side of box grater), like cheddar, Jack, Colby, gruyere, Swiss, etc.
1 cup evaporated milk
1 Tbsp cornstarch
Seasonings of S and P, dry mustard, nutmeg, whatever you want to flavor
In a large saucepan, bring the evap milk to just a boil. Toss cheese with cornstarch meanwhile. Remove saucepan from heat, add cheese/cornstarch mixture and stir until mostly melted. Return saucepan to medium heat and continue stirring constantly for several minutes until cheese is fully melted and sauce has thickened a bit. Turn off heat and leave pan on burner, stirring occasionally, to keep warm.
12 ounces freshly grated cheese, (I used large side of box grater), like cheddar, Jack, Colby, gruyere, Swiss, etc.
1 cup evaporated milk
1 Tbsp cornstarch
Seasonings of S and P, dry mustard, nutmeg, whatever you want to flavor
In a large saucepan, bring the evap milk to just a boil. Toss cheese with cornstarch meanwhile. Remove saucepan from heat, add cheese/cornstarch mixture and stir until mostly melted. Return saucepan to medium heat and continue stirring constantly for several minutes until cheese is fully melted and sauce has thickened a bit. Turn off heat and leave pan on burner, stirring occasionally, to keep warm.