Ingredients:

  • 12 oz evaporated milk
  • 1 tbsp cornstarch
  • 8 oz sharp cheddar cheese, hand grated
  • 4 oz pepper jack cheese, hand grated
  • 1 tbsp pickled jalapeño juice
  • 0.5 tsp fine sea salt
  • 0.25 tsp smoked paprika
  • 0.125 tsp cayenne pepper

Instructions:

  1. Whisk the cold base. Pour 12 oz evaporated milk into a cold saucepan and whisk in 1 tbsp cornstarch until no white streaks remain.
  2. Add the aromatics. Stir in 0.5 tsp fine sea salt, 0.25 tsp smoked paprika, 0.125 tsp cayenne pepper, and 1 tbsp pickled jalapeño juice.
  3. Activate the thickener. Turn the heat to medium. Whisk constantly for about 3 minutes until the liquid begins to simmer and slightly thicken.
  4. Lower the energy. Reduce the heat to low. This is the most important part; too much heat will break the cheese fats.
  5. Incorporate the cheddar. Add the 8 oz sharp cheddar in three separate batches, whisking until each handful is fully melted and velvety.
  6. Add the pepper jack. Whisk in the 4 oz pepper jack cheese. Continue stirring for 1 minute until the sauce is glossy and coats the back of a spoon.
  7. Check the viscosity. If it feels too thick, add a splash of extra milk. If too thin, simmer for one more minute.
  8. Final Polish. Remove from heat immediately once the cheese is smooth to prevent over cooking the proteins.