- 1 cup evaporated skim milk
- 1 tablespoon cornstarch
- 1/2 cup shredded sharp provolone
- Salt and freshly ground black pepper
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.