This nacho cheese sauce is sharp and creamy, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel.
To a medium saucepan, add shredded cheese and cornstarch and toss to coat. Add evaporated milk, hot sauce, salt, and cayenne.
Heat over medium heat, stirring frequently until cheese is melted and mixture begins to bubble. Keep at a low simmer, adjusting heat as necessary. Cook, stirring constantly, until mixture thickens, 3 to 4 minutes.
* For best results, do not use pre-shredded cheese as it contains anti-caking additives that may prevent the cheese from melting smoothly.
To keep warm, transfer mixture to a crockpot on the warm setting. Whisk occasionally.