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Cheddar Cheese Sauce

Photo: Johnny Autry; Styling: Mary Clayton Carl
Total time 10 mins
Yield

Serves 8 (serving size: 1 1/2 tablespoons)

This mild, kid-friendly sauce is creamy and velvety, with a subtle tang from sharp cheddar. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne. Using sharp cheddar cheese is important here, as you want the zippy flavor mild just doesn't have. And here's a bonus: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces.

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 37
  • fat 1.9 g
  • satfat 1.2 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 2.3 g
  • carbohydrate 2.6 g
  • fiber 0.1 g
  • cholesterol 6 mg
  • iron 0.1 mg
  • sodium 115 mg
  • calcium 71 mg

How to Make It

  1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

Cook's Notes

Tips: Remove from heat, then stir in the cheese to ensure that the sauce doesn't curdle. The flour helps stabilize the dairy mixture, but if it's boiled after the cheese is added, the sauce will separate or curdle.