Yield
Makes 1 1/2 cups
Photo: Randy Mayor; Styling: Lindsey Lower 

How to Make It

Toss shredded cheese and cornstarch together in a medium saucepan. Add evaporated milk. Cook over low heat, stirring constantly with a whisk until melted and thickened. For a spicy nacho-style kick, stir in hot sauce.

You May Like

Ratings & Reviews