Ingredients:

  • 8 oz Sharp Cheddar Cheese, hand-grated
  • 1 tbsp Cornstarch
  • 12 oz Evaporated Milk
  • 1/4 cup Pickled Jalapeño Brine
  • 1/4 cup Pickled Jalapeños, finely chopped
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 1 pinch Cayenne Pepper

Instructions:

  1. Grate the cheese. Use a box grater to shred 8 oz Sharp Cheddar Cheese. Note: Hand grating is the most important step for a smooth sauce.
  2. Coat with starch. Toss the shredded cheese with 1 tbsp Cornstarch in a bowl until every strand is matte and separated.
  3. Heat the milk. Pour 12 oz Evaporated Milk into a saucepan over medium heat until small bubbles form around the edges.
  4. Add seasonings. Whisk in 1/2 tsp Garlic Powder, 1/4 tsp Onion Powder, 1/4 tsp Smoked Paprika, and a pinch of Cayenne Pepper.
  5. Incorporate the cheese. Add the starch coated cheese one handful at a time, whisking constantly until the mixture is thick and glossy.
  6. Add the acidity. Stir in 1/4 cup Pickled Jalapeño Brine. Note: This will slightly thin the sauce to the perfect consistency.
  7. Fold in peppers. Add 1/4 cup finely chopped Pickled Jalapeños.
  8. Simmer briefly. Keep the sauce on low heat for 1 minute until the flavors meld and it reaches a heavy cream consistency.
  9. Check the salt. Taste a small spoonful. The brine usually adds enough salt, but add a pinch more if needed.
  10. Serve immediately. Transfer to a warm bowl and watch it disappear.