I have a super stable cheese sauce that contains Evaporated Milk, but I see prices getting sky high. Years ago I used to use 50/50 dry milk and water to replace cream to good effect in sauces so I am pretty sure that I can get the creaminess that I want with dry milk. I know I suffer a bit on taste but my cheese should bury the defect. Will it be heat stable? What if I move to bakers dry milk? Does anyone want to share their fantasticly stable cheese sauce? Mine is light cream, evaporated milk, cream cheese, jack, sharp tillamook.