1 tbsp cornstarch

1 can (354 ml) evaporated milk

3 cups (300 g) grated sharp cheddar cheese

1 tbsp (15 ml) chipotle peppers in adobo sauce, finely chopped (see note)

In a pot off the heat, whisk together the cornstarch and evaporated milk. Cook over medium heat, whisking constantly and scraping the bottom and sides of the pot until the mixture thickens, about 5 minutes. Remove from the heat.

Using a wooden spoon, stir in the cheese and peppers until the cheese is melted and the sauce is creamy and smooth.

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