Best Nacho Cheese
from Chef J. Kenji Lopez-Alt of Serious Eats
8 ounces of sharp cheddar cheese (not pre-grated)
1 tbs corn starch
1 (12 ounce) can of evaporated milk
2 tsp Franks Hot sauce
Grate the cheese and toss with the corn starch.
Combine cheese and 1 cup evaporated milk and Franks hot sauce in sauce pan, cook over low heat stirring constantly.
Once heated and cheese is fully blended you can thin it to your desired consistency and adjust heat level.
Serve immediately or hold in small crock-pot or low chafer. Cover with parchment to avoid cheese skin.