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Cheese Sauce

Yield 1 1/2 cups (serving size: about 1/4 cup)
Steeping the milk with peppercorns and a bay leaf infuses great flavor, but you can bypass that step if you choose. Try a mixture of cheddar and Swiss for a great variation on this classic sauce. In fact, almost any cheese will work.

Ingredients

  • 1 1/3 cups 1% low-fat milk
  • 3 whole black peppercorns
  • 1 bay leaf
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) finely shredded extra-sharp cheddar cheese

Nutrition Information

  • calories 113
  • caloriesfromfat 55 %
  • fat 6.8 g
  • satfat 4.3 g
  • monofat 1.9 g
  • polyfat 0.2 g
  • protein 6.8 g
  • carbohydrate 5.8 g
  • fiber 0.1 g
  • cholesterol 22 mg
  • iron 0.3 mg
  • sodium 144 mg
  • calcium 203 mg

How to Make It

  1. Combine the first 3 ingredients in a medium sauce-pan, and cook over low heat 5 minutes. Remove from heat, and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.

  2. Place flour in pan; gradually add 1/4 cup milk, stirring with a whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.