Cheese Sauce

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.

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 1⁄2 tablespoon butter
• 1  tablespoon flour
• 1  dash white pepper
• 1  bay leaf
• 3  whole black peppercorns
• 3⁄4 cup 1% low-fat milk
• 3⁄4 cup  finely shredded sharp 2% cheddar cheese

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.