After many years of trying to perfect a recipe for the liquid, gooey cheese sauce you find at restaurants (with less artificial stuff), A-Tooch struck gold.
Truth be told, it was Kenji Lopez-Alt of Serious Eats who put me on to the secret ingredient in his similar blog post. I figured that was a good starting point and figured I could trust someone who wrote such a lengthy post on the science of cheese.
Ingredients:
4 oz. of the sharpest cheddar you can find
1 tbsp. Frank’s Red Hot (yes, Frank’s, no substitutes)
1 tbsp. SECRET INGREDIENT Corn Starch
1 cup cold milk (I used 2%)
Dash of garlic powder
Dash of salt + pepper
Mix milk, corn starch, and seasonings in pan. Heat to a boil, allowing to reduce for 1 minute. Stir constantly. Turn off heat, add hot sauce and blend in cheese. Mixture can be refrigerated and re-heated.
We topped some delicious fries with this for a true at-home fast food experience. You would have to be nuts to think this doesn’t look tasty:
Next up, I’ll give this a go with some other cheese but I have a feeling this need to be done with caution. A cup of liquid parmesan may be overkill. By the way, did I mention I love cheese?
4 Comments
I’ve done the cup of liquid parmesan. On mashed potatoes. Oh lord, it’s good!
OOhhh… sharp cheddar + hot sauce. This definitely sounds yummy!!
that looks gooooood- frank’s red hot rocks.
I love adding heat to just about anything so this cheese sauce would definitely be welcome over fries or nachos for me!
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