CHEESE SAUCE FOR CHEESE FRIES AND NACHOS

CHEESE SAUCE FOR CHEESE FRIES AND NACHOS

Ingredient

• 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Franks Red Hot or other hot sauce

Procedures

1. 1
   Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

   
   

   Evaporated milk

   Ingredient

   
   

   1/2 cup butter

   1 1/2 cup boiling water

   1 1/2 cup instant dry milk

   Procedures

   
   

   put water on to boil

   Slice butter to small pieces

   Stir the butter into the water when it begins to boil. Turn down the heat source to medium or lower and continue to stir until the butter is fully incorporated into the water.
   
   Add in the powdered milk and stir until completely dissolved.
   
   Cook the mixture down until it reaches your desired consistency.
   
   Blend in a food processor to ensure even consistency.
   
   Let cool, and place in a glass jar with a lid in the refrigerator for up to one week.