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.