In a small sauce pan, add chicken stock and bring to a simmer.
Grate cheeses and place in a medium/large bowl. Add the cornstarch and mix it well into the shredded cheeses.
Once the chicken stock has come to a simmer, SLOWLY add handfuls of the cheese/cornstarch mixture. Make sure you still well and constantly when adding the cheese. Wait until one handful is fully melted before adding the next handful of cheese/cornstarch mixture.
When all the cheese/cornstarch mixture has been added, and this should only take a few minutes, then add your hot sauce and seasonings to taste.
Serve immediately or keep warm in a small crock pot if serving with a nacho or pretzel bar.
Store leftovers in the fridge.
