IntroductionA Cheese sauce excellent for chicken, potatoes, broccoli and other vegetables. A Cheese sauce excellent for chicken, potatoes, broccoli and other vegetables.
3 tbsp Margarine
3 tbsp Flour
1 1/2 cup Milk
1 1/2 cup Shredded Cheese
* Nutrition information is calculated using 1% milk and Full fat Old Chedder cheese. For a healthy option, consider using skim milk and/or light cheese instead.
* This sauce is also excellent for a Mac n Cheese or casserole in substitution for other prepackaged/canned sauces on the market!
* I have used this for home made chilly and cheese fries, a topping for lightly browned chicken, and even replaced some of the liquid in Potato Scallop with this sauce to make a Broccoli and Cheese potato scallop! It's very universal.
Add 1 1/2 cups of milk and stir. Raise heat to Medium-High whisking frequently as to not scorch the milk. Mixture will gradually thicken. When desired thickness has been reached, add 1 1/2 cups shredded cheese. Smoked or sharp cheeses work best. Remove from heat and season (Salt, Pepper, Paprika, White pepper, etc.).
Serving Size: Makes approx 2 cups, serving size 1/4 cup.