4 teaspoons cornstarch, divided ▢1 tablespoon milk ▢⅔ cup chicken broth ▢1½ cup Gruyere cheese, shredded ▢1½ cup white cheddar cheese, shredded ▢1½ teaspoons lemon juice, freshly squeezed ▢⅛ teaspoon garlic powder ▢⅛ teaspoon dried oregano ▢⅛ teaspoon Worcestershire Sauce
In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside. In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.
Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.
Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture.
Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm. Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.