Ingredients:

  • 1 can (12 oz) evaporated milk
  • 1 tbsp cornstarch
  • 1/2 tsp sea salt
  • 8 oz extra sharp cheddar cheese, freshly grated
  • 4 oz American cheese cubes
  • 2 tbsp pickled jalapeño juice
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Whisk the slurry. Combine the evaporated milk and cornstarch in your saucepan while the milk is still cold. Note: This prevents the starch from forming lumps later.
  2. Apply gentle heat. Set the burner to medium and whisk constantly until the liquid begins to steam.
  3. Thicken the base. Continue cooking for about 3 minutes until the milk slightly coats the back of a spoon.
  4. Incorporate the aromatics. Stir in the sea salt, smoked paprika, cayenne, garlic powder, and jalapeño juice.
  5. Release the aroma. Let the spices steep in the warm milk for 30 seconds until the kitchen smells of toasted peppers.
  6. Add the American cheese. Drop in the cubes and whisk until the cheese has fully vanished into the milk.
  7. Lower the temperature. Turn your burner to the lowest setting possible before adding the cheddar.
  8. Fold in the cheddar. Add the grated cheddar in three separate batches, whisking between each until the sauce is glossy and thick.
  9. Monitor the flow. If the sauce looks too thick, add a tablespoon of water or extra milk until it pours like heavy cream.
  10. Final polish. Give it one last vigorous whisk to ensure every bit of cheese is perfectly incorporated.