Ingredients:

½ cup evaporated fat-free milk
3 tablespoons all-purpose fl our
¾ cup low-fat (1%) milk
2 teaspoons Dijon mustard
½ teaspoon salt
½ cup shredded reduced-fat sharp Cheddar cheese
¼ teaspoon black pepper

Directions:

Whisk together evaporated milk and fl our in medium saucepan until smooth. Whisk in low-fat milk, mustard, and salt until blended. Bring to simmer over medium heat; cook, stirring, until slightly thickened, about 4 minutes.

Stir in Cheddar and pepper. Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Use or refrigerate in covered container up to 3 days.