Whisk together the cornstarch evaporated milk and hot sauce in a medium mixing bowl. Then add this mixture into a crock pot.
Stir in the shredded cheese.
Cover and cook on high for 1-2 hours until the cheese is melted and the sauce has thickened.
Serve while warm with chips and enjoy!
Notes
We used a 4 quart crock pot for this easy dip recipe. Make sure to cook this dip on high. You will need the higher heat in order for the nacho sauce to thicken.