Instructions

• Gather the ingredients exactly as listed: 1/2 cup pepper jack cheese, 1 cup grated white American cheese, 1/2 cup grated white queso cheese, and 1/2 cup half and half or whole milk.
• If any cheese is not already grated, grate it now and measure the 1/2 cup milk.
• Choose one heating method below and follow only that method’s steps.
• Double-boiler method: Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low heat (do not boil). Set a heatproof bowl over the saucepan so the bowl’s bottom does not touch the water.
• In the bowl, add all the cheeses and 1/4 cup of the 1/2 cup half and half or milk. Stir constantly over the simmering water until the cheeses begin to melt and form a smooth mixture.
• If the sauce is too thick, add the remaining 1/4 cup of milk a little at a time, stirring until you reach a consistency that is thin but still coats a chip. Keep the heat low so the cheese does not scorch. Remove from heat when smooth.
• Microwave method: Put all cheeses and the full 1/2 cup half and half or milk into a large microwave-safe bowl.
• Microwave at 80% power for 1 minute, remove and stir vigorously. Repeat two more times (total 3 minutes), stirring after each minute.
• If the cheese is not fully melted and smooth after 3 minutes, continue microwaving at 80% power in 30–60 second intervals, stirring after each interval, until smooth and the desired consistency is reached.
• Slow-cooker method: Place all cheeses and the full 1/2 cup half and half or milk into the slow cooker. Set to LOW and stir to combine.
• Cook on LOW for about 30 minutes, stirring every 10 minutes, until the cheeses are melted and the sauce is smooth. Then switch the slow cooker to WARM to keep the queso at serving temperature.
• Serving: The finished queso should be thin enough to dip but still coat a chip. Serve immediately or keep on the slow cooker WARM setting for serving.