Add milk to a saucepan over medium heat, add shredded Cheddar cheese and stir continuously until cheese is completely melted and smooth.

Pour cheese into silicone shot glass mold and using a spatula spread cheese into the cavities in the mold. It would also probably be useful to pour the cheese a little more slowly than I did in the video above.

Transfer the shot glass mold to the refrigerator for two hours or until the cheese has hardened back up. Alternatively, you could also transfer it to your freezer and just freeze the Cheddar cheese shot glasses until about 30 minutes before you plan to use them.

Remove the shot glass mold and using a sharp knife slice off any cheese that hardened over the top of the mold so your shot glasses end up with a flat bottom. Or again, just pour the cheese more slowly than I did initially and this shouldn't even be a problem.

Remove the Cheddar cheese shot glasses from the mold by turning the mold inside out and popping them out.

In a cocktail shaker combine vodka, Worcestershire sauce, A.1. Sauce, Tabasco Sauce and tomato juice. Add Cajun seasoning, onion salt, celery salt and pepper to taste and shake until mixed.

Pour into mini Cheddar cheese shot glasses and garnish.