Rating: 3.38 stars
29 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 0
  • 29 Ratings

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.

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

29 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 0