This creamy sauce made with melted cheddar and milk is a staple of American nacho and snack food. Add the cheese gradually over low heat to make a smooth sauce.
Warm the butter and milk together over low heat; do not let them boil.
Mix the cornstarch with a little cold milk to make a slurry, add it to the mixture, and stir constantly until it thickens slightly.
Lower the heat and add the grated cheddar gradually, stirring until each addition melts before adding more. Do not let the sauce boil, or the cheese may release its fat and separate.
Stir in the jalapeño, if using, and season with salt. Serve the sauce hot with nachos, french fries, or vegetable sticks.
Allergen: Contains milk and dairy products. Keep the heat low when adding the cheese; it can release its fat and separate if the sauce boils. The sauce thickens considerably as it cools, so warm it gently before serving and thin it with a few spoonfuls of milk if needed.
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