Cheddar Cheese Sauce

BECKY LUIGART-STAYNER

This recipe goes with The Classic Hot Brown

Yield: 2 cups
Recipe from Cooking Light

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Ingredients

  • 1 teaspoon stick margarine or butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 tablespoon dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon onion powder
  • 1 (2-ounce) jar diced pimento, drained

Preparation

  1. Melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients.
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