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.


  • 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.

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