Food & Cooking Recipes Lunch Recipes Creamy Cheese Sauce 3.7 (45) 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 Yield: 2 cups 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. Ingredients One 12-ounce can evaporated milk 1 scant teaspoon Dijon mustard 1 pound mild yellow cheddar cheese, shredded Directions 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. Rate it Print