Cheddar Cheese Sauce

Cheddar Cheese SauceRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield:

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

Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.