1/8teaspoonground cayenne pepperplus more as needed
Instructions
In a large bowl, combine shredded cheese and cornstarch and toss to coat.
To a medium saucepan, add evaporated milk. Heat over medium heat, stirring occasionally until milk just begins to simmer.
Remove the milk from heat and stir in the cheese, a large handful at a time, until all the cheese has been incorporated and it has completely melted into the sauce.
Add hot sauce, salt, and cayenne, and then taste and add more if needed. Serve over nachos, fries, or steamed vegetables and enjoy!
Notes
* 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.