Cheese sauce

Ingredients:

• 220g/8oz extra sharp cheddar (block)

• 10g or 4tsp cornstarch

• 240g or about 1c evaporated milk

Instructions:

1. Shred cheddar and add to a nonstick pan.

2. Add cornstarch and toss to coat cheese.

3. Add evaporated milk and heat slowly over low to melt cheese, stirring frequently, for 4-5 mins or until sauce is smooth and creamy.

4. To reheat cheese sauce or remove any grainy texture, add a bit more evap milk and continue stirring over low.