Gluten-free

Made with chicken stock, shredded sharp cheddar cheese and shredded monterey jack cheese. 10 min, makes 6, 7 ingredients.

Recipe by meaningfuleats.com

Prep

5 min

Cook

5 min

Total

10 min

Makes

6

Ingredients

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 ½ cups shredded sharp cheddar cheese ((don’t use pre-shredded) 171 grams)
• 1 cup shredded Monterey Jack cheese ((don’t use pre-shredded) 114 grams)
• ½-1 teaspoon hot sauce (optional)
• Dash of paprika
• Salt to taste

Instructions

Method by meaningfuleats.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a medium saucepan, bring the chicken stock to a simmer.
2. Place the shredded cheese and cornstarch in a ziploc bag and toss to combine.
3. Add the cheese to the hot simmering chicken stock, one small handful at a time while stirring constantly. Let the cheese melt before adding the next handful.
4. Once all the cheese is melted, stir in the hot sauce, paprika and season with salt to taste.
5. Keep the cheese sauce warm over low heat (don’t let it simmer or boil) or in a small crockpot or fondue pot.