2 cups shredded sharp or extra-sharp Cheddar cheese
4 teaspoons cornstarch
1 1/2 cups Blue Diamond Unsweetened Original Almond Breeze
2 teaspoons stoneground mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Toss cheese with cornstarch in a medium bowl. Bring remaining ingredients to a simmer in a medium saucepan. Add cheese a handful at a time, adding more once cheese is fully melted. Cook over low heat and whisk until smooth. Sauce will thicken as it cools. (May be prepared several days ahead and stored tightly covered in the refrigerator. This with additional Breeze as needed.) Serve warm with Ballpark Pretzels.