Makes 2½ cups
1. In a saucepan, whisk together the milk and cornstarch.
2. Cook over medium heat, stirring occasionally, until the milk begins to boil and thicken, about 5 minutes.
3. Reduce the heat to low and add the cheese and pepper. Stir until the cheese is melted and the sauce is thick. Stirring the cheese in a figure-eight pattern will help keep the sauce from getting stringy and sticking to the bottom of the pan.
4. Serve the sauce immediately, or refrigerate in a covered container until ready to use. If it is chilled, reheat the sauce in a small saucepan over medium heat before using.
This sauce is great for topping nachos, broccoli, or pasta. But you could also add it to almost anything you like!
For a thinner consistency, add more milk 1 tablespoon at a time until the sauce is as thin as you would like.