Total Time
30mins
Prep 30 mins
Cook 0 mins

Don't buy that Cheez Whiz! This was posted in the Reno Gazzette Journal today and I am tucking it here for safe keeping because I always loose newspaper clippings! Pour it over steamed veggies, toss it with pasta or use it for nachos.

Ingredients Nutrition

Directions

  1. In a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.
  2. Remove from heat and let stand 5 minutes.
  3. Strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.
  4. Melt butter in the saucepan and use a wooden spoon to stir in the flour and white pepper over low heat until the mixture is evenly combined.
  5. Gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.
  6. Remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.
  7. Makes about 1 cup sauce.

Reviews

(1)
Most Helpful

I'm trying this again. I made this to pour over broccoli. It does NOT taste like Cheez Whiz, thank goodness! I used margarine, black pepper and mild cheddar cheese. I'll look for sharp cheese next time, as that will improve the flavor. I added a little Worcestershire sauce and dry mustard (made it like my Mom's Macaroni & Cheese recipe). A nice way to have brocolli for a change.

WI Cheesehead January 19, 2007

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