This easy homemade cheese sauce recipe is made without flour for a quick and easy queso like cheese sauce that can be used as a dip, a topping for nachos, as a base for macaroni and cheese, or drizzled over steamed broccoli. Makes 4 cups.
1jalapenodeseeded and minced (for spicy variation)
Instructions
In a large saucepan or high sided saute pan, heat evaporated milk over medium heat until it comes to a simmer.
While the evaporated milk is warming, sprinkle the cornstarch over the cheese.
Remove the saucepan from the heat and stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce. Stir in the hot sauce, chili powder, and salt. Add diced jalapeno, if using.
Notes
Spicy Variation: Stir in the diced jalapeno at the end. Note that the hot sauce does not add much heat. If you skip it, add ½ teaspoon garlic powder and ¼ teaspoon white pepper.Storing Leftovers: Store leftover cheese sauce in an airtight container. Keep in the refrigerator for 4 to 5 days. Reheat in a saucepan over low heat, whisking frequently. Add a little warm after or milk to help thin it out.Tips: Use full-fat cheese to ensure a creamy texture. If the cheese sauce becomes grainy constantly whisk over low heat while adding warm milk or water a tiny bit at a time until the sauce thins out.