Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into a quick take on queso (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter—the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

　　

Ingredients

Makes about 2 cups

　　

For cheese sauce:

8 ounces grated yellow sharp cheddar (about 2 packed cups)

　　1 tablespoon plus 1 teaspoon cornstarch

　　1 cup evaporated milk

　　

For queso variation:

1 (10-ounce) can Rotel diced tomatoes and green chiles, drained, squeezed dry

　　Hot sauce, to taste (optional)

　　

Make cheese sauce:

Step 1

Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).

　　

Make queso variation:

Step 2

Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

　　Cooks' Note

　　If you don't have a microwave, combine ingredients as written in a medium heatproof bowl, then set over a saucepan of simmering water. Whisk the mixture occasionally until melted and smooth.