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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheese Sauce

Makes: 16 servings
Serving size: 2 tablespoon
Start to Finish 15 mins
Cheese Sauce
Ingredients
  • 6  tablespoons  butter
  • 6  tablespoons  all-purpose flour
  • 1/2  teaspoon  ground black pepper
  • 4 1/2  cups  milk
  • 4 1/2  cups  shredded cheddar, American, process Swiss, or Gruyere cheese (6 ounces); 1/2 cup crumbled blue cheese (2 ounces); or 3/4 cup grated Parmesan cheese
Directions

1. In a large saucepan heat butter over medium heat until melted. Stir in flour and pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

2. Reduce heat to low. Add cheese; stir until cheese is melted.

From the Test KitchenCurry Cheese Sauce:
  • Prepare as directed, except cook 1 teaspoon curry powder in the melted butter for 1 minute before adding the flour. Stir in 1/4 teaspoon salt with the flour. Stir 2 tablespoons snipped chutney into the cooked sauce.
Herb-Garlic Cheese Sauce:
  • Prepare as directed, except cook 2 cloves garlic, minced, in the melted butter for 30 seconds before adding the flour. Stir in 1/2 teaspoon caraway seeds or celery seeds or crushed dried basil, oregano, or sage and 1/4 teaspoon salt with the flour.
Lemon-Chive Cheese Sauce:
  • Prepare as directed, except stir in 2 tablespoons snipped fresh chives, 1 teaspoon finely shredded lemon peel, and 1/4 teaspoon salt with the flour.
Nutrition Facts (Cheese Sauce)
  • Servings Per Recipe 16,
  • cal. (kcal) 68,
  • Fat, total (g) 5,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 0,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 178,
  • Potassium (mg) 54,
  • calcium (mg) 91,
  • iron (mg) 0,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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