Rich Cheese Sauce (Weight Watchers)
"I didn't use fat-free evaporated milk, and I used half and half instead of milk plus regular cheese but I posted the recipe as written. Nice thick sauce. Next time I'll add jalapenos."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 cup fat-free evaporated milk
- 3 tablespoons all-purpose flour
- 1⁄4 cup low-fat milk
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 cup shredded reduced-fat sharp cheddar cheese
- 1⁄4 teaspoon black pepper
directions
- Whisk together evaporated milk and flour in medium saucepan until smooth.
- Whisk in low-fat milk, mustard, and salt until blended.
- Bring to a simmer over medium heat and cook stirring until thickened, about 4 minutes.
- Stir in Cheddar and pepper.
- Remove saucepan from heat and stir until cheese is melted and sauce is smooth.
- Use or refrigerate in covered container up to 3 days.
Questions & Replies
-
how long does this last in the refrigerator?
Reviews
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
