Nacho Cheese 2
Dinners, Sauces, Brines, Broths, Condiments, Dips, Snacks And Appetizers
Ingredients
6 cups freshly shredded sharp cheddar cheese *
1 T. cornstarch
2 12-ounce cans evaporated milk
Several dashes hot sauce (optional)
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper plus more as needed
Crockpot
Directions
In a large bowl, combine shredded cheese and cornstarch and toss to coat.
Put the evaporated milk in the crockpot and set to low heat. Check and stir the milk occasionally. When it is hot, turn the crockpot to warm.
Add hot sauce, salt, and cayenne. Add the cheese one large handful at a time and stir.
Periodically stir the mixture as it melts. Check the flavor and adjust as needed.
Serve over nachos, fries, or steamed vegetables.
Optional: Stir in seasoned, cooked and drained ground beef.
Notes
* For best results, do not use pre-shredded cheese as it contains anti-caking additives that may prevent the cheese from melting smoothly.
Nutrition
Calories: 203 kcal
Serving Size: 0.25 cup