Name: Evaporated milk cheese sauce recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 40g butter; 62.50 ml plain flour; 2 x 340ml cans evaporated milk; 1 tsp Dijon mustard; 1 tsp garlic powder; 250.00 ml grated tasty cheese; 125.00 ml grated parmesan cheese

by Greer Worsley Last updated on 12/05/2024

Who doesn’t love a cheese sauce? In my house, anything smothered in cheese sauce is sure to be a good time. Our evaporated milk cheese sauce is a fantastic base for a number of stellar weeknight meals including mac and cheese, cheesy cauliflower and nachos.

How to make evaporated milk cheese sauce: key tips

In the first step of this recipe, you’ll be making a roux from butter and flour. This simply acts as a thickening agent for your cheese sauce later. To ensure your roux is the right consistency, whisk it for the entirety of the minute and add the evaporated milk once the roux begins bubbling (but has not begun to brown).

Evaporated-milk-cheese-sauce

What goes into our evaporated milk cheese sauce recipe?

The two key ingredients in this evaporated milk cheese sauce recipe is evaporated milk and cheese. Evaporated milk is simply milk that has had around 60% of the water removed, making it a slightly thicker and sweeter alternative to milk. We recommend you use tasty cheese in this recipe as it brings a lovely creamy and ultra cheesy flavour that is to die for.

Looking for some recipes to add your evaporated milk cheese sauce into? Our cauliflower cheese recipe could be the perfect fit or maybe even our macaroni cheese.

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Australia's Best Recipes Team

Ingredients

40g butter
1/4 cup plain flour
2 x 340ml cans evaporated milk
1 tsp Dijon mustard
1 tsp garlic powder
1 cup grated tasty cheese
1/2 cup grated parmesan cheese

Method

Step 1

Melt butter in a medium saucepan. Whisk in flour and cook, stirring, for 1 minute.
Step 2

Gradually pour in evaporated milk, whisking continuously. Bring to the boil, then reduce heat and whisk in mustard, garlic powder, plenty of salt and pepper.
Step 3

Remove from the heat and whisk in cheeses until smooth.

Recipe Notes

from Australia’s Best Recipes team

How long can I store the evaporated milk cheese sauce for?

You can store the cheese sauce in an airtight container for up to 5 days in the fridge or 3 months in the freezer.

What is a roux?

In the first step of this recipe, you make a roux. Simply put, a roux is a combination of butter and flour that is cooked together to form a paste that then acts as an essential thickening agent in a number of different sauces and soups.