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I would use 30 total ounces of liquid in the below mentioned ratio:

60% evaporated milk
40% bone broth

Then get 24 oz of sharp cheddar cheese and shred it yourself. No pre-shredded. I like the way white cheddar looked in this dish. Orange cheddar or any other melty cheese is fine.

If too thick add more liquids to taste. If too much liquid carefully reduce it but don't let it scorch. I would buy two 12 oz cans of evaporated milk and 16 fl oz of bone broth total. Totally customizable so you can achieve your desired consistency

Jerk Seasoning:    • Jerk Marinade  
Jerk Chicken Short:    • Jerk Chicken  

For the cheese sauce use 3% of the weight of the cheese in sodium citrate. In other words use 3 grams of sodium citrate for every 100 grams of cheese.

Sodium Citrate: https://amzn.to/3py6JHn