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O-AT-KA

Cheddar Cheese Sauce

Whether it’s both loaded tater tots, mac and cheese, pretzels or queso, this evaporated milk-based cheese sauce is the answer.

Chef Tip: Replace sharp cheddar cheese with Asiago, Monterrey Jack, White Cheddar, Brie or cheese blend of your choice.

 

Ingredients

Yield: 9.8 lbs

  • 1 # 10 can Jerzee Evaporated Milk
  • 2/3 cup AP Flour
  • 1/3 cup Unsalted Butter
  • 2 tsp Kosher Salt
  • 1 tsp Ground White Pepper
  • 3 Tbsp Worcestershire Sauce
  • 3.25 lbs. Sharp Cheddar Cheese, shredded
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Directions

    1. Sweat shallots in melted butter, whisk in flour until a blonde roux form.
    2. Gradually whisk in Jerzee Evaporated Milk. Bring to a low simmer and allow mixture to thicken.
    3. Stir in spices and Worcestershire sauce.
    4. Whisk in cheddar cheese until it evenly melts into sauce.