1 lb. cheese, Cheddar or processed
2 c. evaporated milk (skim or regular)
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 beaten eggs

Cut cheese and melt. When melted, stir in milk, salt and mustard. Remove from heat and stir in eggs. Return to heat and stir until thick. Remove from heat and stir while cooling to prevent crust from forming. Put in jars and refrigerate.