8 ounces grated yellow sharp cheddar (about 2 packed cups)
1 tablespoon plus 1 teaspoon cornstarch
1 cup evaporated milk
For queso variation:
1 (10-ounce) can diced tomatoes and green chiles, drained, squeezed dry
Hot sauce, to taste (optional)
Make cheese sauce: Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total). Make queso variation: Once cheese has melted, stir in tomatoes and green chili and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.