Because no butter was blended with the flour to make a roux, the sauce came out incredibly gritty and powdery tasting. The butter is essential to blend with the flour so you don't have that problem. I also put in 3 times the amount of cheese because you could hardly taste the cheese by adding the recommended amount in the recipe.
Cheddar Cheese Sauce
Taste and Texture: A mild, kid-friendly sauce with a subtle tang from sharp cheddar; creamy and velvety. Try with: Steamed or sautéed veggies; baked potatoes; open-faced roast beef sandwiches; hot cooked macaroni or penne. To Your Health: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces.
More From Cooking Light
- Calories: 37
- Fat: 1.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 2.3g
- Carbohydrate: 2.6g
- Fiber: 0.1g
- Cholesterol: 6mg
- Iron: 0.1mg
- Sodium: 115mg
- Calcium: 71mg
- 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
- 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.
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.
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