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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Don't buy that Cheez Whiz. Pour it over steamed veggies, toss it with pasta or use it for nachos. Ingredients:
1/2 tablespoon butter |
1 tablespoon flour |
1 dash white pepper |
1 bay leaf |
3 whole black peppercorns |
3/4 cup 1% low-fat milk |
3/4 cup finely shredded sharp 2% cheddar cheese |
Directions:
1. In a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.
2. Remove from heat and let stand 5 minutes.
3. Strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.
4. Melt butter in the saucepan and use a wooden spoon to stir in the flour and white pepper over low heat until the mixture is evenly combined.
5. Gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.
6. Remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.
7. Makes about 1 cup sauce.
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