Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl
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.
Cooking Light APRIL 2012
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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