2T Flour (Can use Cornstarch)
3/4C Evaporated Milk
1/8C Cream Cheese
2 1/2T Hot Sauce (we prefer Fire Sauce https://junecleaver21stcenturystyle.wordpress.com/2015/02/08/taco-bell-fire-sauce-my-version/)
3/4C Cheddar Cheese (shredded)*
1/4 C +1/8C Monterey Jack Cheese (shredded)*
1tsp. Yellow Mustard (optional)**
1tsp. Lemon Juice(optional)**
Dash Chili Powder (optional)
Salt and Pepper to taste
-In medium sauce pan over medium/low heat melt butter, place flour in melted butter and whisk to create roux. Pour in evaporated milk and whisk until roux is incorporated. Add in all ingredients but cheese, stir until well blended. Increase temp to medium and add cheese. Stir until melted and all ingredients well blended.
*You need 9oz cheese total. You can use any blend that you so choose, these are the ones I chose. Also try to avoid using cheese that is pre-shredded, these typically have an anti-caking agent that may make your cheese sauce “grainy” in texture.
**These ingredients add a bit of a tanginess. You can still get a great taste without them, but I found that they aid in the taste.