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Light Cheese Sauce
EatingWell Test Kitchen
“This cheese sauce, which can make almost anything taste better, is made with a combination of low-fat milk and flour to keep it light.”
5 teaspoons all-purpose flour
1¼ cups nonfat milk, divided
⅔ cup grated sharp Cheddar cheese
1 teaspoon dry mustard
½ teaspoon sweet paprika
Cayenne pepper, to taste (optional)
¼ teaspoon salt
1Whisk flour with ¼ cup milk in a small bowl until smooth. Heat the remaining milk in a small saucepan over medium-low heat until steaming. Add the flour mixture and cook, whisking constantly, until the sauce bubbles and thickens, about 4 minutes. Remove from the heat; stir in Cheddar, dry mustard, paprika, cayenne (if using) and salt.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat before serving.