A spoonful of cheese sauce helps the broccoli (and other vegetables) go down. This lightened version is thickened with a flour and milk

Makes 1/2 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

4 teaspoons all-purpose flour
1 cup 1% milk, divided
1/2 cup grated sharp Cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon sweet paprika
Cayenne pepper to taste (optional)
1/4 teaspoon salt, or to taste

Whisk flour with 2 tablespoons milk in a small bowl until smooth. Heat the remaining milk in a small saucepan over medium heat until steaming. Add the flour mixture and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove from the heat; stir in Cheddar, dry mustard, paprika, cayenne (if using) and salt.

NUTRITION INFORMATION: Per tablespoon: 47 calories; 3 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 3 g carbohydrate; 3 g protein; 0 g fiber; 131 mg sodium.

0 Carbohydrate Servings

Exchanges:
1 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat before serving.