A cheese sauce adds flavor and richness to vegetables, and it's especially good on cooked broccoli, cauliflower, carrots, and many other vegetables.
Here's what you'll need to make about 1 1/4 cups of cheese sauce.
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 teaspoon ground mustard
- dash of nutmeg, optional
- 3/4 to 1 cup milk, light cream, or half-and-half
- 1 cup (4 ounces) shredded Cheddar cheese or a blend of Cheddar and Colby or Monterey Jack
- salt and freshly ground black pepper, to taste
- In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes.
- Stir in the mustard and nutmeg.
- Gradually stir in the 3/4 cup of milk and continue cooking, stirring, until thickened (the cheese will thicken the sauce even more).
- Add the cheese and continue cooking, stirring, until cheese is melted and the sauce is smooth and bubbling. Stir in a little more milk -- a few teaspoons at a time -- if you want a thinner consistency.
- Add salt and pepper, to taste.