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.

How to Make It

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.

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