1 teaspoon (5 ml) cornstarch

1 1/4 cup (310 ml) evaporated milk (unsweetened)

1/2 teaspoon (2.5 ml) jalapeño Tabasco sauce

1/4 teaspoon (1 ml) onion salt

1 1/4 cups (310 ml) grated cheddar cheese (115 g / 1/4 lb)

In a small saucepan, dissolve the cornstarch in the evaporated milk. Bring to a boil, whisking constantly. Add the Tabasco sauce, onion salt, and cheese and stir until the cheese has melted. Transfer to a bowl.

Cover with plastic wrap directly on the cheese mixture and let cool. Refrigerate for 3 hours or until completely chilled.

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