Food & Cooking Recipes Recipes by Region Cheese Sauce 3.4 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Ingredients 12 ounces evaporated milk 1 scant teaspoon Dijon mustard 1 pound mild yellow cheddar cheese, shredded Directions 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. Rate it Print