Martha Stewart's cheddar cheese sauce recipe calls for 12 ounces of evaporated milk, 1 teaspoon of Dijon mustard and 1 pound of shredded yellow cheddar cheese. Bring the evaporated milk to a simmer in a large sauce pan, and then add the cheese and mustard. Reduce heat and stir.
Safely store the sauce in a sealed container in the refrigerator, and reheat on the stove or in the microwave at a later time. Serve the sauce either warm or at room temperature. Stewart recommends using this sauce for homemade macaroni and cheese or as a complement to steamed broccoli.