Name: Cheddar Cheese Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Ingredients: 2 Cups Shredded Cheddar Cheese; 1 Tablespoon Cornstarch; 1 (12 Ounce) Can Evaporated Milk; 1 Teaspoon Salt (To Taste); ¼ Teaspoon Freshly Ground Black Pepper (To Taste)

Prep: 5 min
Cook: 5 min
Total: 10 min
Servings: 6

For the Cheddar Cheese Sauce

Smooth, sharp, and ready in minutes—this sauce sails perfectly over pasta, veggies, or fries

Ingredients

2 Cups Shredded Cheddar Cheese
1 Tablespoon Cornstarch
1 (12 Ounce) Can Evaporated Milk
1 Teaspoon Salt (To Taste)
¼ Teaspoon Freshly Ground Black Pepper (To Taste)

Instructions

In a small saucepan, toss shredded cheddar with cornstarch until evenly coated.
Stir in evaporated milk, salt, and pepper.
Heat over medium-high, whisking occasionally, until cheese is melted and sauce is smooth (about 3–5 minutes).
Reduce heat to low, cover, and keep warm until serving. Alternatively, transfer to a slow cooker on the 'warm' setting.

Prep: 5 min • Cook: 5 min • Wait: No time

Notes

This sauce is a galley essential—rich, creamy, and versatile. Perfect for mac and cheese, nachos, baked potatoes, or steamed vegetables. Keeps in the ship’s stores for up to 3 days; reheat gently over low heat, adding a splash of milk if needed.