Ingredients:

  • 8 oz sharp cheddar cheese, hand-grated
  • 1 tbsp cornstarch
  • 12 oz evaporated milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 tbsp pickled jalapeño brine
  • 1 pinch salt

Instructions:

  1. Hand-grate the cheddar cheese using the large holes of a box grater. In a medium bowl, toss the shredded cheese with the cornstarch until every strand is matte and evenly coated.
  2. Pour the evaporated milk into a medium saucepan over medium-low heat. Whisk in the garlic powder, onion powder, and cayenne pepper. Bring the liquid to a very gentle simmer until small bubbles form around the edges.
  3. Reduce heat to low. Add the starch-coated cheese one handful at a time, whisking constantly in a figure-eight motion. Wait until each handful is melted before adding the next.
  4. Once the sauce is thick and glossy, stir in the pickled jalapeño brine. Taste and add a pinch of salt if necessary.