3-Ingredient Cheese Sauce

From the kitchen of Carly

Sharp cheddar melts into creamy evaporated milk with cornstarch doing the heavy lifting. Rotel tomatoes and chiles bring a subtle kick and brightness. Five minutes microwave time yields a silky sauce that clings to everything, begging for crispy tortilla chips or charred vegetables.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 ounces grated yellow sharp cheddar (about 2 packed cups)
  • 11 tablespoon plus 1 teaspoon cornstarch
  • 11 cup evaporated milk
  • 11 (10-ounce) can Rotel diced tomatoes and green chiles, drained, squeezed dry
  • 1Hot sauce
  • 1to taste (optional)

Instructions

  1. Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).

  2. Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.