This creamy sauce, made with melted cheddar cheese and milk, is one of the icons of American nacho and snack culture. A smooth consistency is achieved by adding the cheese little by little over low heat.
Heat the butter together with the milk over low heat; just let it warm through without boiling.
Mash the cornstarch with a little cold milk and add it to the mixture, stirring constantly until it thickens slightly.
Lower the heat and add the grated cheddar cheese little by little, stirring until melted each time; do not let it boil, or the cheese may separate from its fat.
Stir in the optional jalapeño and season with salt; serve the sauce hot with nachos, fries, or vegetable sticks.
Allergen: contains milk and dairy products. Important: be sure to keep the heat low when adding the cheese, as a boiling sauce can cause the cheese to release its fat and separate. Caution: the sauce thickens noticeably as it cools, so warm it gently before serving and thin it with a few tablespoons of milk if needed.
Adding the cheese little by little after taking it off the heat keeps the sauce smooth; cheese added all at once over high heat can end up with a grainy, oily appearance.
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