Cheese Sauce

smooth evaporated-milk cheese sauce, no roux

Makes 2.5 cups · 145 kcal per serving

Ingredients

• 225 g Cheddar Cheese
• 8 g Cornstarch
• 375 g Evaporated Milk

Method

1. 1. Toss the cheese and cornstarch together in a saucepan so the shreds are coated, then add the evaporated milk.
2. 2. Stir over medium heat with a spatula just until the cheese melts and the sauce is smooth.
3. 3. Don't boil or keep heating past melted; it turns grainy.
4. The cornstarch emulsifies rather than thickens; the cheese does the thickening, so hold back some milk for a thicker sauce.