Easy Cheese Sauce
- 8 oz sharp cheddar cheese grated, about 2 cups
- 1 Tbsp cornstarch
- 1 cup evaporated milk
- Put the grated cheddar in a saucepan and toss it with the cornstarch until every shred is coated and dusty.
- Pour in the evaporated milk.
- Set the pan over low heat and stir constantly until the cheese melts and the sauce turns smooth, glossy, and thick, about 5 minutes.
- Serve warm.
Serve over certified gluten-free corn tortilla chips, steamed vegetables, or potato wedges. Season to taste — a pinch of salt, or a dash of hot sauce for grown-ups.
