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Cheese Sauce

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 15 mins
Yield Makes about 4 cups
We fold Cheese Sauce into scrambled eggs to keep them moist when baked in our Scrambled Egg and Crepe Casserole.

Ingredients

  • 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

How to Make It

  1. 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.