Cheddar Cheese Sauce

Bahan-bahan

• 225g Medium Cheddar Cheese, Shredded

• 8g Corn Starch

• 250g Evaporated Milk

Arahan

1. Add corn starch to cheddar and mix well to coat. Use the largest holes on a box grater to grate your own. Packaged pre-shredded cheeses often include anti-caking agents that make them melt in a weird way.

2. Add the cheese corn starch mixture into a medium sized saute pan then add in evaporated milk. Heat over low heat and stir frequently to melt for about 5 minutes.

3. When mixture reaches a low simmer it should start to thicken. Be sure to scrape the bottom of the pan well with a spatula or wooden spoon to prevent scorching. If the mixture gets too thick, stir in a splash more evaporated milk.