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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Cheese Sauce

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

Southern Living APRIL 2013

  • Yield: Makes about 4 cups
  • Hands-on:15 Minutes
  • Total:15 Minutes

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

Preparation

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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Cheese Sauce recipe

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