Homemade Cheez-Whiz

Place the cheese in the top of a double boiler over simmering, not boiling, water. Stir until melted. Add the evaporated milk, salt, and dry mustard. Mix well.

Remove the top of the pan from the heat and place on a heat-proof surface. Quickly stir in the eggs and continue to stir until they are fully incorporated. Return the top of the pan to the double boiler. Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat.

Use immediately or let cool, stirring frequently to prevent a skin from forming on the top. Place in jars or another sealable container and store in the refrigerator for up to 2 weeks.