Ingredients:

  • 1 cup evaporated milk
  • 1 tsp cornstarch
  • 2 tsp pickled jalapeño juice
  • 1/2 tsp hot sauce
  • 8 oz sharp yellow cheddar cheese, freshly grated
  • 4 oz American cheese or Velveeta, cubed
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 pinch cayenne pepper

Instructions:

  1. Whisk the evaporated milk and cornstarch together in a cold saucepan. Note: Doing this while cold prevents the starch from clumping.
  2. Turn the heat to medium and bring the mixture to a gentle simmer. Cook 2 mins until small bubbles appear around the edges.
  3. Add the pickled jalapeño juice, hot sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  4. Stir the spices into the milk until the liquid turns a light orange red color.
  5. Lower the heat to the lowest setting possible. Note: High heat is the primary cause of grainy cheese sauce.
  6. Drop the cubed American cheese into the warm liquid.
  7. Whisk constantly until the American cheese is completely melted and smooth.
  8. Incorporate the freshly grated sharp cheddar one handful at a time.
  9. Stir gently with a whisk until the cheddar has vanished into the velvety sauce.
  10. Remove from heat immediately once the texture is uniform.