Ingredients
One 12-ounce can evaporated milk
1 scant teaspoon Dijon mustard
1 pound mild yellow cheddar cheese, shredded
Preparation
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.
