Ingredients:

  • 12 oz evaporated milk
  • 1 tbsp cornstarch
  • 2 tsp pickled jalapeño juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz American cheese or Monterey Jack, freshly grated

Instructions:

  1. In a cold medium heavy-bottomed saucepan, whisk together the evaporated milk and cornstarch until the starch is fully dissolved and no lumps remain.
  2. Whisk in the garlic powder, onion powder, smoked paprika, cayenne pepper, and pickled jalapeño juice.
  3. Place the saucepan over medium-low heat. Whisk constantly until the mixture begins to steam and reaches a bare simmer with small bubbles at the edges. The liquid should thicken slightly and appear glossy.
  4. Reduce heat to the lowest setting. Add the freshly grated cheddar and American cheese one handful at a time, whisking in a figure-eight motion until completely melted before adding the next handful.
  5. Once the sauce is smooth and fully emulsified, remove from heat immediately and serve warm.