Queso Sauce

(Recipe from Smitten Kitchen)

• 4 oz. pepper jack cheese,shredded
• 4 oz. cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 (12 oz.) can evaporated milk, divided
• 2 teaspoons hot sauce
• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.