Preparation:
In blender mix milk, cornstarch, salt and paprika. Blend until smooth at
high
speed. Pour into heavy saucepan and cook, stirring constantly over medium
heat until thick and smooth like a pudding. (Watch that it doesn't scorch).
Remove from heat at the first sign of bubbles and stir in cheese. Stir
until
completely melted and completely smooth. Using portable mixer, beat 1 to 2
minutes. Beat in butter. Pour into container with tight fitting lid.
Refrigerate to use within 30 days or freeze to use within 6 month |
