Directions:

Whisk milk and flour together in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat; add mustard.

For a smooth dressing, add all of the cheese and stir until melted. Or, for a chunkier dressing, reserve 1/4 cup (50 mL) of the cheese to add to cooled dressing. Let cool to room temperature.

Whisk in mayonnaise; season to taste. For optimum flavour, serve at room temperature, but store in refrigerator.

Tip:

When shredding cheese, to prevent sticking, moisten shredder with water, or lightly spray with cooking spray.

If desired, add crumbled crisp-cooked bacon, or finely chopped chives to dressing. Or use Balderson 5 year Cheddar for added flavour.