Cheese Sauce

This recipe goes with Parsnip, Turnip, and Rutabaga Gratin

Yield: 2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 47%
  • Fat: 2.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.3g
  • Carbohydrate: 3g
  • Fiber: 0.0g
  • Cholesterol: 7mg
  • Iron: 0.1mg
  • Sodium: 85mg
  • Calcium: 73mg

Ingredients

  • 1 tablespoon butter or margarine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups 1% low-fat milk
  • 1/2 cup (2 ounces) shredded white cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated whole or dash of dried nutmeg
  • 1/8 teaspoon black pepper

Preparation

  1. Melt the butter in a medium saucepan over medium heat. Add the flour, stirring with a whisk. Gradually add the milk, stirring with a whisk until well-blended. Cook until slightly thick (about 10 minutes), stirring constantly. Remove from heat; add cheese and remaining ingredients, stirring until the cheese melts.
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