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Homemade Cheese Whiz

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Serves/Makes: 40 ounces
Ready in: < 30 minutes

1 tablespoon butter

1 1/2 pound American processed cheese, cut in cubes

1 tablespoon all-purpose flour

2 egg yolks, beaten

1 can (13 ounce size) evaporated milk

Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted.

While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk.

Cook, stirring constantly, until the cheese sauce has thickened.

Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using.

Recipe Source: cdkitchen.com

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