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Export 5 ingredients for grocery delivery
Step 1
Shred the cheese: Grate 8 ounces medium cheddar or pepper Jack cheese on the large holes of a box grater into a medium saucepan.
Step 2
Coat the cheese in cornstarch: Add 2 teaspoons cornstarch and toss with your hands or tongs to evenly distribute.
Step 3
Add the milk and hot sauce: Add 1 (12-ounce) can evaporated milk and 1 teaspoon hot sauce.
Step 4
Cook until melted: Cook over medium heat, whisking constantly, until the cheese is fully melted, the sauce is thick and smooth, and the sauce bubbles around the edges, 5 to 7 minutes. Taste and season with kosher salt as needed.
Step 5
Serve the nacho cheese dip: Transfer the dip to a wide serving bowl or to a min slow cooker to keep warm. Serve immediately with tortilla chips, sliced pickled jalapeños, and more hot sauce.
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