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Rocco Dispirito’s Low-Cal Provolone Cheese Sauce

Yields: Makes about 1 cup of cheese sauce

Preparation

In a small bowl, whisk the evaporated milk into the cornstarch. Pour the mixture into a small sauce pot and turn the heat on high.

Bring the milk mixture to a boil, whisking constantly. Reduce the heat to low and continue to cook the sauce until it is thickened, for about 1 more minute.

Whisk the provolone into the sauce until it is melted and season the cheese sauce with salt and pepper.

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