Creamy Cheese Sauce
Ingredients:
Liquid consists of 1 small can of evaporated milk and equal parts whole milk.
8 ounces of cheese ( I used 2 ounce feta, 4 ounce sharp cheddar, 2 ounce colby OR just 8 ounces Pepperjack)
Optional:
Diced Jalapeno
Onion powder
Garlic powder
Chili pepper flakes
Salt to taste
Pepper
Instructions:
Add whole milk - evaporated milk and any other dry ingredients you want to flavor with into a sauce pan and bring to a simmer.
once simmering increase the heat a small amount and add the cheese in (shredded) a hand full at a time. Whisk until its all melted into the cream and then add more cheese. repeat until all the cheese is mixed in.
If you want this to be extremely creamy and emulsified, use an immersion blender on high speed for a couple minutes after all the cheese has been added and the stove is off.
Mac and Cheese
If you are using this for mac and cheese then add the noodles(Noodles should be cooked until 1-2 minutes are left till soft.) directly into the cheese sauce. A pound of noodles works this amount of heavy cream.
Mix noodles into cheese sauce and let them sit while covered for 3-5 minutes to absorb the sauce and cook the noodle the rest of the way.
Please play with the quantities until its something perfect for you.
More cheese will thicken the mix.
Salt will increase the cheese flavor.
Add the cheese just before you will add the noodles. The longer you cook cheese the tougher it gets.