Theater-Style Nacho Cheese Sauce

• 4 ounces, weight Reduced Fat Pepperjack Cheese
• 4 ounces, weight Reduced-fat Cheddar Cheese
• 1 Tablespoon Cornstarch
• 1 cup Whole Milk
• 1 teaspoon Hot Sauce, Optional

1. Cut the cheese into cubes.
2. In a saucepan, place the cheese cubes, cornstarch and milk.
3. Heat the mixture over medium low heat until the sauce becomes smooth, bubbly and thickened.
4. Stir in the hot sauce if using.
5. Remove from heat and serve in bowls or drizzle over nachos.
6. Use additional milk to thin nacho sauce to desired consistency if needed.
7. To store: Store in an airtight container in the refrigerator.
8. Heat on the stove top or on low in the microwave for several minutes and use additional milk if necessary to thin.
9. Notes: You can use regular fat cheese in place of the reduced fat.
10. You can also use arrowroot powder in place of the cornstarch.
11. Reduced fat milk or evaporated milk can be used in place of the whole milk, but you will want to add an additional 1/2 tablespoon of cornstarch or arrowroot powder if using the reduced fat milk.
12. Optional crockpot instructions: Cook in the crockpot on low for 1-2 hours or high for 1/2-1 hour.
13. Additional cornstarch or arrowroot powder may be needed to thicken.
14. Recipe adapted from Kitchen Simplicity who adapted it from Serious Eats.

cheese, cheddar cheese, cornstarch, milk, hot sauce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/theater-style-nacho-cheese-sauce/ (may not work)