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Cheese Sauce

2
Points®
Total Time
9 min
Prep
5 min
Cook
4 min
Serves
6
Difficulty
Easy
It was a great way to top vegetables deliciously. Try this rich, creamy version on cauliflower, broccoli, or asparagus.

Ingredients

Fat free evaporated milk

½ cup(s)

All-purpose flour

3 Tbsp

1% low fat milk

¾ cup(s)

Dijon mustard

2 tsp

Table salt

½ tsp

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Black pepper

¼ tsp, freshly ground

Instructions

  1. Whisk together the evaporated milk and flour in a small saucepan until smooth. Whisk in the low-fat milk, mustard, and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, 4 minutes.
  2. Stir in the cheddar cheese and pepper. Remove from the heat and stir until the cheese has just melted and the sauce is smooth. Serve at once. Yields 3 tablespoons per serving.

Notes

Today, it’s easy to find reduced-fat cheeses in the supermarket dairy section. To get the most flavor, look for sharp cheddar, with the fat reduced by 50 percent (cheddar with a greater fat reduction tends to be too rubbery). You can also find reduced-fat cheddar preshredded and sold in plastic bags.

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