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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.

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Ingredients

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

Directions

  1. Step 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.

Source
Mad Hungry, June 2011

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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.