Mezclajete® Especial Cheese Sauce

This cheese sauce is so easy and so good!
1-8oz pkg shredded Colby Jack cheese * (we recommend Kraft® brand.)
1 tsp. Cornstarch
1-12oz can Evaporated Milk
4 tbs. Mezclajete® Especial Salsa Picante Hot Sauce
1

Place shredded Colby Jack cheese into a medium sauce pan. Sprinkle 1 tsp. cornstarch over the cheese and toss until cheese is evenly coated. Add the can of condensed milk to the cheese mixture. Turn heat to medium and whisk until cheese begins to melt. Using a heat safe spatula, continue stirring, scraping the side and bottom of the sauce pan for about 3-5 minutes or until sauce thickens and doesn't have a starchy taste. Turn heat off and add the Mezclajete® Especial Salsa Picante to the cheese sauce and stir until well blended. Serve immediately. Makes about 2 cups.

Great on nachos, as a dip for soft pretzels or for nacho fries.

*We recommend using Kraft® brand grated cheese. It does make the best sauce for taste and especially texture. If you decide to use a different brand, you may have to add more milk since the sauce is much thicker than if you use the Kraft® brand grated cheese.

Note: Any of the leftover cheese sauce can be refrigerated and used the next day to make Mac & Cheese. Cook your pasta to preferred doneness. Drain water, do not rinse pasta and place back in pan (not on heat). Add the cold cheese sauce to your cooked pasta and mix until it is evenly coated with sauce. Heat the Mac & Cheese for about 1 minute or less over low heat. Serve immediately. Add a little more Mezclajete® Especial Salsa Picante to taste. Garnish with your favorite topping like bacon and chives.

Other uses for leftover cheese sauce:
Stir into hot rice for Rice Au Gratin.
Use as a sandwich spread instead of a slice of cheese.

Ingredients

This cheese sauce is so easy and so good!
 1-8oz pkg shredded Colby Jack cheese * (we recommend Kraft® brand.)
 1 tsp. Cornstarch
 1-12oz can Evaporated Milk
 4 tbs. Mezclajete® Especial Salsa Picante Hot Sauce

Directions

1

Place shredded Colby Jack cheese into a medium sauce pan. Sprinkle 1 tsp. cornstarch over the cheese and toss until cheese is evenly coated. Add the can of condensed milk to the cheese mixture. Turn heat to medium and whisk until cheese begins to melt. Using a heat safe spatula, continue stirring, scraping the side and bottom of the sauce pan for about 3-5 minutes or until sauce thickens and doesn't have a starchy taste. Turn heat off and add the Mezclajete® Especial Salsa Picante to the cheese sauce and stir until well blended. Serve immediately. Makes about 2 cups.

Great on nachos, as a dip for soft pretzels or for nacho fries.

*We recommend using Kraft® brand grated cheese. It does make the best sauce for taste and especially texture. If you decide to use a different brand, you may have to add more milk since the sauce is much thicker than if you use the Kraft® brand grated cheese.

Note: Any of the leftover cheese sauce can be refrigerated and used the next day to make Mac & Cheese. Cook your pasta to preferred doneness. Drain water, do not rinse pasta and place back in pan (not on heat). Add the cold cheese sauce to your cooked pasta and mix until it is evenly coated with sauce. Heat the Mac & Cheese for about 1 minute or less over low heat. Serve immediately. Add a little more Mezclajete® Especial Salsa Picante to taste. Garnish with your favorite topping like bacon and chives.

Other uses for leftover cheese sauce:

Stir into hot rice for Rice Au Gratin.

Use as a sandwich spread instead of a slice of cheese.

Mezclajete® Especial Cheese Sauce

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