|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*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).
- 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
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.
Remove from heat; stir until all cheese has melted and the sauce is smooth.
Add pepper and paprika, to taste.
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.
- Thick Cheese Sauce: 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.