Processed cheese and evaporated milk make a smooth, rich sauce for compatible recipes or warm snacks. This is a homemade cheese sauce, not an exact duplicate of a branded product.

Recipe at a glance

Yield: one batch; yield varies by product
Timing: use the stages and doneness cues below; yield and timing have not been kitchen-verified in this audit.

Estimated prep time: 5 minutes
Estimated cooking/resting: about 10–15 minutes, using gentle heat
Total time: includes the preparation, cooking, and resting stages above.
Difficulty: Level 2 — Easy ■■□□□
Cost: Level 2 — Economical $$$$$

Ingredients

• 1 pound processed cheese, cut into small pieces
• 13 ounces evaporated milk, measured (the original can size)
• 4 tablespoons margarine
• 1 teaspoon salt, optional and added to taste
• A dash of Tabasco or another suitable hot sauce
• 1 teaspoon dry mustard

Instructions

1. Combine cheese, measured evaporated milk, margarine, hot sauce, and mustard in a heavy saucepan or double boiler.
2. Heat gently, stirring frequently, until smooth. Avoid a hard boil or scorching.
3. Taste before adding salt; processed cheese can already be salty. Add only what is needed.
4. Serve warm or use in a compatible recipe. Refrigerate leftovers promptly and reheat gently.

Cook’s notes

Modern cans may hold 12 rather than 13 ounces; measure the amount instead of assuming one current can equals the original. Cheese products vary in salt, moisture, and emulsifiers. Contains milk and may contain other allergens. This is not a canning or shelf-stable recipe.

Serving suggestions

Serve warm with crackers, steamed vegetables, or in a compatible casserole.

Beverage suggestions

Water, iced tea, or sparkling water balances the rich sauce.