Ingredients

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8 ounces (about 2 cups) medium cheddar or pepper jack cheese, freshly shredded

2 teaspoons cornstarch

1 (12-ounce) can evaporated milk

1 teaspoon hot sauce (or more, to taste)

Salt to taste

Optional: Pinch of cayenne pepper for extra heat

Optional: Pickled jalapenos or their juice for added flavor 

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Instructions

1. Prepare the cheese: Grate the cheese using the large holes of a box grater and place it in a medium saucepan.

2. Coat the cheese: Add the cornstarch to the cheese and toss to ensure the cheese is evenly coated.

3. Combine ingredients: Add the evaporated milk and hot sauce to the saucepan.

4. Melt the cheese: Cook over medium heat, whisking constantly, until the cheese is fully melted and the sauce is smooth and thick, about 5 to 7 minutes. The sauce will begin to bubble around the edges.

5. Season and serve: Taste the sauce and season with salt as needed. If using, add a pinch of cayenne pepper, pickled jalapenos, or their juice for additional flavor.

6. Transfer and enjoy: Transfer the hot cheese sauce to a serving bowl or a mini slow cooker to keep it warm. Serve immediately with tortilla chips, sliced pickled jalapeños, and extra hot sauce if desired. 

Tips for best results

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Freshly grated cheese is key: Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.

Whisk constantly: Continuous whisking prevents the cheese from sticking to the bottom of the pan and helps create a smooth sauce.

Keep it warm: To prevent the sauce from thickening too much, transfer it to a slow cooker set to "warm" or reheat in the microwave briefly if needed.

Adjust seasonings: Feel free to adjust the amount of hot sauce, cayenne pepper, or other seasonings like chili powder, garlic powder, or onion powder to customize the flavor

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