Prep 5 mins
Cook 7 mins
This is a really good, low fat, all purpose sauce that is perfect over veggies like broccoli or cauliflower, over cooked chicken breasts or fish, or tossed in some pasta.
- 1⁄3 cup flour
- 3 cups low-fat milk (1%)
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup grated parmesan cheese
- 1 teaspoon butter
- In a medium, heavy saucepan, whisk flour to remove any lumps.
- Gradually add 1 cup milk, whisking until smooth.
- Add remaining milk and the nutmeg.
- Whisk over medium heat until thickened and comes to a boil, about 4 minutes.
- Remove from heat and stir in Parmesan and butter.
- Season to taste.
this recipe was amazing! im 15 and needed a simple sauce to put over pasta with chicken and this was perfect! so simple and soo good. and also a very good and healthyish alternative to alfredo! will definitely be using this very often. thanks!
I CANNOT thank you enough for this recipe! I am a vegetarian & won't be eating turkey for Thanksgiving this year!! I enjoy pasta once in awhile & had this recipe tucked away. Tried it today as a "test run" & it was fabulous, easy & will hopefully taste wonderful tomorrow w/ some whole wheat spag. I used Zaar to make 1/2 cup of this recipe. Added italian seas, garlic powder, butter buds & skim milk. It thickened just fine (something I was worried about) & found the directions so helpful. I hope to use the extra sauce on tomorrow's potatoes or green beans!
I used this over a parmesan - crusted chicken recipe, and found it AMAZING! I made triple the recipe, thinking it wouldn't be enough, but had plenty left over for many nights later. It goes with many dishes, and always tastes great by itself, having it again tonight as a pasta! Even my Saucier boyfriend loved it! :) thank you so much for this recipe!