Cheez Whiz Clone
misc.consumber.frugal-living/Hilary too/2000

This is a *great* recipe for when the cheese just starts to get that "look" to it and you aren't going to be able to get through it all before it goes over. Just cut off the bad parts. It can be halved effectively and it keeps for *weeks.* I use a regular canning jar to store it, although a full recipe makes considerably more than 2 pints. Great for nachos and can be made low- or non-fat if you can get the cheese that way. For those of you who don't keep evaporated milk in the house, a substitution follows.

Cheez-Whiz

1 lb. cheddar cheese
2 cups evaporated milk (actually, I use one 12 oz. can and I have great results)
1 1/2 tsp salt
1 1/2 tsp. dry mustard (optional; I never use it)
2 beaten eggs

Cut cheese into small pieces and melt in double boiler (or a bowl in a small pot with 1-2 inches water). When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return to double boiler and stir and cook until eggs thicken slightly. Remove from heat. Pour into a dish and cool slowly with plastic wrap over it, directly touching the sauce so that it doesn't form a skin. Put in jars, cover and store in refrigerator. Keeps several weeks.

I have wanted to try this with other cheeses too; it probably wouldn't work so well with, say, mozzarella, but I bet it would make an awesome Swiss-cheez-whiz. The cheddar is great warmed up with tortilla chips or on egg burritos, or wherever you want a little melted cheese. Mix it with some refried beans and salsa and you have nachos in a bowl, just dip. 1/2 cup sauce plus 1 cup macaroni (1 cup = raw measurement) makes great mac&cheese for 1 adult or 2 kids.

"Evaporated" milk:

2/3 cup powdered milk plus 1 cup water
Or: 1/3 cup powdered milk plus 1 cup milk

Mix well. Some substitution tables state that 1 cup whole milk can sub for 1 cup evaporated milk, but I have never tried this.