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Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
159 | Calories |
16g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 159 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 10g | 52% |
Cholesterol 51mg | 17% |
Sodium 84mg | 4% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Protein 2g | |
Calcium 68mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This old fashioned cheese sauce is a simple preparation, and it is an excellent sauce for broccoli or asparagus. Or use it with pasta, rice, or cauliflower. The recipe makes about 1 cup and can be doubled. Add flour to the sauce to thicken it more (see the variations below the recipe).
Ingredients
- 3/4 cup evaporated milk (or light cream) (1 cup for thicker sauce - see variations, below)
- 1 cup diced process American cheese
- Optional: 1/2 teaspoon mustard powder
- Dash pepper
- Optional: dash paprika
Steps to Make It
-
In a heavy saucepan, whisk together the cream and mustard. Heat over medium heat until steaming hot; do not boil.
-
Stir in cheese, heating and stirring until cheese starts to melt.
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Remove from heat; stir until all cheese has melted and the sauce is smooth.
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Add pepper and paprika, to taste.
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The sauce is not as thick as a roux-thickened sauce, but it makes a good topping for vegetables. It will thicken more as it cools slightly. See below for thicker sauce.
Recipe Variation
- Thick Cheese Sauce:Â Heat 1 tablespoon of butter in the saucepan over medium heat. Add 1 tablespoon of flour; stir to blend and cook, stirring, for 1 minute. Add 1 cup of milk or light cream and dry mustard. Cook, stirring, until thickened. Stir in the cheese and heat until melted.
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