I don’t know about you, but I think just about every vegetable is better drizzled with cheese sauce:) My children must agree because they will eat double the amount of broccoli if I make this sauce! I don’t make it often, since I realize it is not the healthiest way to eat our veggies, but when I do, it is VERY appreciated! This sauce is super easy and versatile. Try different cheeses–such as Gouda, Swiss, Fontina, Monterey Jack, Havarti, and more! Serve this wonderful sauce on toasted bread and you have the old ’Welsh Rabbit” dish in minutes! I’m sure you will find many uses for this wonderful classic cheese sauce! Enjoy!
We started back to school today here in Chattanooga. I can hardly believe it. We are having our annual Back to School Dinner tonight. If you need some fun and free back to school printables click here. Now that school has started I have a goal to use a Menu Planner every week and post my menus again here. It is time to get back on track:)
Classic Cheese Sauce
submitted by Melanie~The Sisters Cafe
2 TB butter
2 TB flour
1/4 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
1 c. milk
1/2 c. shredded cheddar cheese
Melt butter in a 1 1/2 quart saucepan over low heat. Stir in flour, mustar, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. return pan to to boil, stirring constantly. Boil one minute and then stir in cheese until melted.
*to create a thinner sauce, decrease butter and flour by one tablespoon.
Recipe Source: Betty Crocker