• 2 tablespoons                   butter or margarine
  • 2 tablespoons                   all purpose flour
  • 1 cup                                  milk
  • 1/2 teaspoon                    dry mustard
  • 1/2 teaspoon                    salt
  • 1 dash                                ground red pepper (cayenne)
  • 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

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