Photo: Iain Bagwell; Styling: Buffy Hargett
We fold Cheese Sauce into scrambled eggs to keep them moist when baked in our Scrambled Egg and Crepe Casserole.
Makes about 4 cups
Total time: 15 Minutes
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups (8 oz.) freshly shredded sharp white Cheddar cheese
3/4 teaspoon table salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and salt until smooth.