• 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.



Ingredient Checklist


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.



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