4-Cheeses SauceSubmitted by: DACLARK17
IntroductionThis is a great alternative for mac and cheese, and halving the milk and adding chicken stock make a good alfredo. I also use this as a base for white and seafood pizzas This is a great alternative for mac and cheese, and halving the milk and adding chicken stock make a good alfredo. I also use this as a base for white and seafood pizzas
1/4 cup olive oil
1/4 cup whole wheat flour
1 1/2 cup milk
1 Tbsp Paprika
1 tsp cayenne
1 tsp dijon mustard
1 ounce reduced fat feta cheese, crumbled
1 ounce reduced fat old, or extra old, cheddar cheese, shredded
1 ounce part skim mozzarella cheese, shredded
1 ounce Parmesan cheese, shredded
Add milk and heat until the mixture thickens and bubbles break the surface. [if you heat the milk until lukewarm, while making the roux, the sauce cooks more quickly]
Add the cheeses and remove from heat. Stir until the cheeses have completed melted.
I use 1 serving for 1.5 cups of cooked pasta.
Serving Size: 4 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DACLARK17.