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Light Cheese Sauce

  • 10 m
  • 10 m
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


  • 1 Whisk 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.
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