Rich Cheese Sauce (Weight Watchers)

I have to confess I used regular evaporated milk and half and half and real cheese--I didn't quite follow the Weight Watchers version, but I posted as written. Next time I'll add jalapenos. Good stuff. Recipe courtesy of Weight Watchers New Complete Cookbook.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup fat-free evaporated milk
• 3  tablespoons all-purpose flour
• 1⁄4 cup low-fat milk
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 cup  shredded reduced-fat sharp cheddar cheese
• 1⁄4 teaspoon black pepper

Directions

1. Whisk together evaporated milk and flour in medium saucepan until smooth.
2. Whisk in low-fat milk, mustard, and salt until blended.
3. Bring to simmer over medium heat and cook, stirring until thickened about 4 minutes.
4. Stir in Cheddar and pepper.
5. Remove saucepan from heat and stir until cheese is melted and sauce is smooth.
6. Use or refrigerate in covered container up to 3 days.