Cheese Sauce

Now this recipe may not seem like a Hispanic recipe, but it is needed to make the main dish which will be shared on Friday.  In the meantime, you can practice making this recipe by making it for some nachos, veggies, or fries.

Mix together 8 ounces of shredded cheddar cheese and 1 tablespoon of cornstarch in a large bowl and then transfer into a medium saucepan.  Add 1 cup evaporated milk and 2 teaspoons hot sauce.  Cook over low heat, stirring constantly with a whisk until melted and thickened.  It took me about 5 minutes from start to finish.

 After a minute or so, the mixture looked a little grainy, as shown in the following picture, but it came together right with more heating.

 If desired, you can add more evaporated milk to make the sauce a little thinner.

Cheese Sauce
Ingredients:
8 oz. shredded cheddar cheese
1 Tbsp. cornstarch
12 oz. can evaporated milk

Steps:
1.  Mix together cheese and cornstarch in a large bowl.  Transfer to medium saucepan.
2.  Add evaporated milk, and cook over medium heat, stirring constantly until melted and thick and creamy.  Can add more evaporated milk if desired to make thinner.