Rating: 2.29 stars
1 Ratings
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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.

Source: EatingWell Magazine, Winter 2004

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Recipe Summary test

total:
10 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour with 1/4 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.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat before serving.

Nutrition Facts

23 calories; protein 1.6g; carbohydrates 1.5g; sugars 0.8g; fat 1.3g; saturated fat 0.7g; cholesterol 4.3mg; vitamin a iu 72.4IU; folate 0.8mcg; calcium 45.7mg; magnesium 1.7mg; potassium 24.6mg; sodium 59.5mg.
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