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Servings: makes 2 cups
This sauce may be made a day or two ahead and reheated in the microwave, just until hot. Whisk until smooth. Add more evaporated milk if it needs thinning. You can also reheat it in a small slow cooker.
8 oz. block sharp or extra sharp cheddar cheese (pre-shredded not recommended)
1 tablespoon corn starch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon salt
2 teaspoons hot sauce (optional), or more to taste
1 can (12 oz) evaporated milk, divided
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