Swiss Cheese Sauce

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 2 cups
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One 12-ounce can evaporated milk

4 ounces Swiss cheese, freshly grated 

1 tablespoon cornstarch 

4 ounces white American cheese, sliced 

Kosher salt and freshly ground black pepper 


  1. Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.