8 ounce block sharp cheddar cheese
4 ounce block Monterey Jack cheese
8 ounce block American cheese
2 tablespoons cornstarch
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon white pepper
2 (12-ounce) cans evaporated milk
2-4 teaspoons hot sauce, to taste
1 tablespoon - 1/4 cup diced jalapeños, use more or less depending on desired hotness
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