Creamy Cheese Sauce
This creamy cheese sauce can be made ahead of time, cooled, and stored in a container with a tight-fitting lid in the refrigerator for up to a week. Reheat it, stirring occasionally, in a saucepan over low heat when ready to use.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
- Yield: Makes 2 cups
- One 12-ounce can evaporated milk
- 1 scant teaspoon Dijon mustard
- 1 pound mild yellow cheddar cheese, shredded
Bring the evaporated milk to a simmer in a medium saucepan over high heat. Reduce the heat, add the mustard, gradually add the cheese, and stir gently until the cheese is melted. Keep warm on the stovetop, stirring occasionally, until ready to serve.