Rating: 3.5 stars
10 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

This mild, kid-friendly sauce is creamy and velvety, with a subtle tang from sharp cheddar. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne. Using sharp cheddar cheese is important here, as you want the zippy flavor mild just doesn't have. And here's a bonus: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces.

Vanessa Pruett
Recipe by Cooking Light April 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
10 mins
Yield:
Serves 8 (serving size: 1 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

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Chef's Notes

Tips: Remove from heat, then stir in the cheese to ensure that the sauce doesn't curdle. The flour helps stabilize the dairy mixture, but if it's boiled after the cheese is added, the sauce will separate or curdle.

Nutrition Facts

37 calories; fat 1.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.1g; protein 2.3g; carbohydrates 2.6g; fiber 0.1g; cholesterol 6mg; iron 0.1mg; sodium 115mg; calcium 71mg.
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