Cheese on everything? Yes, please! Cheesy sauces like this smoky preparation can transform plain foods into delicious meals and dips in a matter of minutes.
Ingredients:
- 3/4 to 1 cup evaporated milk, or light cream
- 1 cup Sugartown Smoked American cheese
- Optional: 1/2 teaspoon mustard powder
- 1 dash black ground pepper
- Optional: 1 dash paprika
In a heavy saucepan, whisk together the cream and mustard. Heat over medium heat until steaming hot; do not boil. Stir in cheese, heating and stirring until cheese starts to melt. Remove from heat; stir until all cheese has melted and the sauce is smooth. Add pepper and paprika, to taste. The sauce is not as thick as a roux-thickened sauce, but it makes a good topping for vegetables. It will thicken more as it cools slightly. See below for thicker sauce.
Thicker Cheese Sauce
Heat 1 tablespoon of butter in the saucepan over medium heat. Add 1 tablespoon of flour; stir to blend and cook, stirring, for 1 minute. Add 1 cup of evaporated milk or light cream and dry mustard. Cook, stirring, until thickened. Stir in the cheese and heat until melted.
