- In a small bowl, dissolve the cornstarch in the milk.
- In a small pot over medium heat, melt the butter. Add the flour and chili powder and cook for 1 minute, stirring with a whisk. Add the milk mixture while whisking. Bring to a boil over medium heat, whisking constantly. Add the cheese and mix until melted. Adjust the seasoning.
- This recipe doubles easily. You can make it in advance and store it for 2 weeks in an airtight container in the refrigerator. Warm over low heat before serving.
This sauce is also delicious served with burgers.