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Cheese Sauce

This creamy cheese sauce can be made ahead of time, cooled to room temperature, and transferred to a container with a tight-fitting lid. It can be stored in the refrigerator for up to a week, and reheated in a saucepan over low heat when ready to use.

Cheese Sauce

Source: Mad Hungry, June 2011


  • 12 ounces evaporated milk
  • 1 scant teaspoon Dijon mustard
  • 1 pound mild yellow cheddar cheese, shredded


  1. In a medium saucepan, bring evaporated milk to a simmer over high heat. Reduce heat, add mustard and cheese. Stir gently until fully incorporated. Keep warm on the stovetop, stirring occasionally until ready to serve.

Reviews (1)

  • bjr77 18 Jul, 2011

    This is a wonderful cheese sauce for mac and cheese. I mixed cheeses; 8 oz. cheddar cheese and 8 oz. monteray cheese. I also added a pinch of nutmeg, a 1/4 teaspoon of black pepper and 1/4 teaspoon of garlic powder.
    Bake macaroni and cheese sauce (mixied) for 30 minutes at 350 degrees.

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