Ingredients
12 ounces evaporated milk
1 scant teaspoon Dijon mustard
1 pound mild yellow cheddar cheese, shredded
Preparation
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.
