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Cooking Light Cheese Sauce

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Makes 1 1/2 cups


  • 5 ounces shredded reduced-fat sharp cheddar cheese
  • 1 tablespoon cornstarch
  • 1 cup evaporated fat-free milk
  • 1 1/2 teaspoons hot sauce (optional)

Nutrition Information

  • calories 53
  • fat 2.2 g
  • satfat 1.4 g
  • sodium 114 mg

How to Make It

  1. Toss shredded cheese and cornstarch together in a medium saucepan. Add evaporated milk. Cook over low heat, stirring constantly with a whisk until melted and thickened. For a spicy nacho-style kick, stir in hot sauce.