We fold Cheese Sauce into scrambled eggs to keep them moist when baked in our Scrambled Egg and Crepe Casserole.
This recipe goes with Scrambled Egg and Crêpe Casserole
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Total: 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.
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