In a large bowl, toss the shredded cheese with the cornstarch, tossing until the cheese is evenly coated. Set aside.

In a stovetop-safe fondue pot or a regular saucepan over medium-high heat, measure in the milk, broth and garlic. Bring the mixture to a simmer.

Reduce the heat to medium-low. Add the hot sauce, mustard and Worcestershire sauce, stirring until incorporated.

Add the cheese one handful at a time, stirring constantly with a wooden spoon. Make sure to scrape the bottom of the pan so no cheese sticks and burns there.

Once all the cheese has been added, is melted and is simmering, add the salt and pepper and remove from the heat.

If heating in a saucepan, transfer to a fondue pot and place over a fondue burner. (If you're making this in advance for an outdoor tailgate or a homegate that's not at your place, transfer the fondue to a slow cooker, and keep on the low setting. When it comes time to serve, you may have to add more cheese or stock, so keep that on hand just in case.)

Serve the fondue immediately with bread, apples, tomatoes, steamed broccoli, or any dipping sides that sound good to you!