4 teaspoons cornstarch, divided ▢1 tablespoon milk ▢⅔ cup chicken broth ▢1½ cup Gruyere cheese, shredded ▢1½ cup white cheddar cheese, shredded ▢1½ teaspoons lemon juice, freshly squeezed ▢⅛ teaspoon garlic powder ▢⅛ teaspoon dried oregano ▢⅛ teaspoon Worcestershire Sauce

Step -1

In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside. In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.

Step -2

Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.

Step -3

Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.

Step -4

Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture. Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.

Step -5

Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.

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