8 ounces extra sharp cheddar cheese
1 tablespoon corn starch
1 can (12 ounces) evaporated milk
½ cup crumbled feta
Grate cheese on the large holes of a box grater and into a medium bowl. Toss the cheese with corn starch to lightly coat the cheese.
In a sauce pan over medium heat warm the evaporated milk; add cheese, stirring continuously for about 5 minutes.
Right before serving mix in the feta cheese, not so early that it melts completely.
Serves eight to 10.