Rich Cheese Sauce (Weight Watchers)

I didn't use fat-free evaporated milk, and I used half and half instead of milk plus regular cheese but I posted the recipe as written. Nice thick sauce. Next time I'll add jalapenos.

Ready In:
30mins
Serves:
Units:

ingredients

directions

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

@AmyZoe
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@AmyZoe
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"I didn't use fat-free evaporated milk, and I used half and half instead of milk plus regular cheese but I posted the recipe as written. Nice thick sauce. Next time I'll add jalapenos."

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  1. AmyZoe
    I didn't use fat-free evaporated milk, and I used half and half instead of milk plus regular cheese but I posted the recipe as written. Nice thick sauce. Next time I'll add jalapenos.
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