12 cup ricotta cheese
1 cup shredded white cheddar cheese
2 tablespoons parmesan cheese, grated
23 cup chicken broth
4 teaspoons cornstarch
Sauce -- In a blender, add the ricotta, corn starch and pulse a couple times until smooth. Slowly add in the chicken broth until creamy. Cheese -- Transfer the ricotta sauce to a small sauce pan and heat to medium low heat, add in the cheese and cook until the cheese is melted. It will take approximately 5 minutes. DO NOT let it come to a boil. NOTE: Make this ahead and refrigerate, then just slowly reheat when ready to use.