Classic Cheese Sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups warmed milk (fat free, reduced fat or whole)
- Pinch of Kosher salt
- Pinch of white pepper
- 1 cup freshly shredded Swiss cheese (or cheese of choice), divided
Protein: 12 g
Carbohydrate: 10 g
Total Fat: 15 g
Saturated fat: 9 g
Cholesterol: 45 mg
Calcium: 40% DV
Sodium: 163 mg
In a 2 ½-quart sauce pan over medium heat, melt butter and mix in flour. Stir and blend until the flour is cooked, but do not allow the mixture to brown.
Pour milk into a glass measuring cup or large glass bowl. Microwave milk in 60-second increments until milk is steaming but not hot, stirring the milk between rounds. Carefully remove milk from microwave with oven mitts.
Working with a wire whisk, add the warmed milk, ½ cup at a time, blending thoroughly before adding the next ½ cup portion. Continue stirring until the all the milk has been added, and the sauce is beginning to develop a slow lazy bubble.
Turn the heat off and add the cheese in 2 batches. Stir the sauce to a smooth consistency.
Serve over vegetables, grilled chicken breast, fish or shrimp.
Nutrition information calculated with 1% milk