Featured Recipe
Smoky Cheese Sauce
By Kate
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A creamy cheese sauce with a smoky kick. Uses evaporated milk thickened with tapioca starch instead of cornstarch, adding a subtle chewiness. Replaces cheddar with a blend of Monterey Jack and smoked mozzarella for mellow melt and deeper aroma. Chipotle swapped for smoky ancho chili powder plus a hint of cayenne to control heat and avoid moisture. Sauce thickens over gentle heat, no scorching if you whisk steadily and scrape edges right. Versatile for nachos, steamed veggies, or pasta. Dairy-forward, lightly spicy, velvety texture. Avoid grainy clumps by gradual cheese addition off heat. Works well with whole milk if evaporated unavailable—reduce thickener accordingly.
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Prep:
6 min
Cook:
7 min
Total:
13 min
Serves:
4 servings
sauce
Tex-Mex
dinner
sides
Introduction
Not your everyday cheese sauce. Switched up a few things after too many grainy attempts. Evaporated milk and tapioca starch—the starch swells differently, avoiding that gummy texture you get with cornstarch if you cook too long. Monterey Jack gives meltiness, smoked mozzarella layers on that cozy aroma without overpowering. Chipotle is tricky—it brings moisture unless drained well, so I went with ancho powder and a pinch of cayenne instead. No foaming or weird oil separation if you keep heat gentle, stir steadily, and add cheese off the heat. The sauce thickens as it cools, that’s good. Add water if it becomes stiff later. Foolproof if you trust your ear and eye more than the clock. Perfect for slathering on steamed broccoli or knocking up nachos fast.
Ingredients
About the ingredients
Tapioca starch is a great substitute for cornstarch here. It thickens at lower temps and creates a slightly stretchy texture. Use room temp milk or cooler for easier mixing to avoid lumps. Monterey Jack melts super well, giving creamy strands. Smoked mozzarella adds aroma and depth; regular mozzarella will work but skip the smoked if you want a milder flavor. Ancho chili powder replaces the moisture-heavy chipotle for smoky warmth without sogginess. Cayenne controls heat cleanly—adjust to taste or swap with smoked paprika for milder heat. Evaporated milk brings richness—if unavailable, whole milk is okay but reduce the starch to 10 ml to avoid over-thickening.
Method
Technique Tips
Start by making a smooth slurry off the heat so starch doesn’t clump. Heat gently, constant whisking is essential—too hot or neglected edges mean grainy spots or burning. The glossy sheen when thickened is your cue to stop cooking. Removing from heat before cheese means no separation or oily slicks. Gradual cheese addition ensures melting without clumps. Wooden spoon works better here, less air incorporated means silkier texture. Adding spices off the heat preserves their aroma without bitterness. If sauce tightens when resting, a quick stir with a drizzle of milk loosens it—no reheating over high or you risk curdling. Serve immediately or keep warm gently. No need for a blender; texture should be creamy but not pureed.
Chef's Notes
- 💡 Start with evaporated milk. Cold or room temp. Gradually mix in tapioca starch. No rush. Lumpy isn’t good. Ensure slurry is lump-free—key to texture.
- 💡 Keep heat on medium-low. Stir, don't neglect. Watch edges—it thickens there too. About 4-6 minutes, nice gloss over spoon means it's right.
- 💡 Cheese goes in off the heat. Gradually. Wait for each handful to melt. No clumping, no separation. Wooden spoon—less air, silkier texture easily.
- 💡 Adjust spices afterward. Off heat, preserve aromas. Ancho pepper does a lot without moisture, cayenne for heat control. Taste, taste, taste.
- 💡 If sauce firms up later? Quick splash of water or milk over low heat. Don’t reboil—curdling is a problem. Loosen gently, serve warm.
