1/2 c. evaporated skimmed milk
1 tbsp. plus 2 tsp. flour
1/4 c. water
1 tsp. Dijon style mustard
1/2 c. shredded cheese
3-4 c. cooked fresh vegetables, drained
1 tbsp. toasted sesame seeds

In small saucepan, whisk small amount of milk with water into flour. Stir in remaining milk with water and mustard. Cook over medium heat, stirring constantly, until mixture comes to a full boil and thickens. Add cheese; stir until melted. Serve over vegetables. Sprinkle with sesame seeds. The vegetables may be your choice of carrots, squash, broccoli, cauliflower or asparagus.