how to make a cheese sauce in microwave without milk

Set up a party buffet with this cheese sauce, tortilla chips and a variety of toppings: jalapeno slices, cilantro, chopped green onions, sliced black olives, bacon crumbles, salsa, guacamole, sour cream, browned chorizo, and chopped tomatoes. OPTIONAL STIR-INS: -can of drained Rotel (or diced tomatoes and green chiles) -diced jalapenos (fresh or pickled) -browned chorizo -chopped cilantro -chopped green onions -corn CREATE-YOUR-OWN NACHO BAR.

Mix with cooked macaroni for quick macaroni and cheese.

Drizzle over steamed broccoli, baked potatoes, hot dogs, tacos or nachos. USES: Serve as dip for tortilla chips, fries, or raw veggies. Add more evaporated milk if it needs thinning. MAKE AHEAD AND REHEAT: Sauce may be made a day or two ahead and reheated in the microwave, just until hot. May be kept warm in mini crockpot or fondue pot. To thin sauce more, whisk in more evaporated milk 1 or 2 tablespoons at a time, until desired consistency is achieved. NOTE: Microwave power/heat can vary, so exact cooking times can vary, as well. After 3rd minute, whisk vigorously again until any lumps dissolve into a smooth sauce if still lumpy, cook and whisk in 30 second intervals just until sauce is smooth.

3-4 minutes, stopping to whisk after 2 minutes. Microwave uncovered on high for a total of approx. (Reserve remaining milk for thinning sauce later, if needed.) Stir. Add hot sauce (optional) pour 1 cup evap. Toss together with a fork until cheese is evenly coated with dry ingredients. Add corn starch, garlic and onion powders, white pepper, and dry mustard. 1/16 teaspoon Grate cheese on large holes of box grater and add to 6-8 cup microwave safe bowl.

How to make a cheese sauce in microwave without milk