This all-natural basic cheese sauce transforms vegetables, leaving my family always asking for more! It also works as a delicious sauce over pasta, meat, or rice. Best of all, NO VELVEETA!
- 1 tablespoon butter
- 1 tablespoon whole-wheat flour (Recommended: white whole wheat)
- 1 cup milk (I used 2%)
- 1 tablespoon cream cheese
- pinch of sea salt
- pinch of ground pepper (optional)
- 1 cup shredded cheddar cheese (or whatever you have on hand)
Make It Now:
- Melt the butter in a medium sauté pan over medium-low heat. Whisk in the flour, stirring constantly to prevent lumps, until the mixture darkens a little, about 1 to 2 minutes.
- Turn up heat to medium-high. Pour in the milk and continue whisking to break up any lumps. When the milk thickens to the consistency of thin gravy (approximately 2 to 3 minutes), turn off the heat and stir in the cheeses, salt, and pepper until well incorporated. If it’s still too thick, add more milk.
- Serve warm over vegetables, pasta, rice, or whatever you want!
Freeze For Later: Freeze leftovers in an air-tight freezer container for up to 3 months. Prepare From Frozen: Thaw in the refrigerator or using the defrost setting on the microwave. Warm up in the microwave or over low heat in a pan on the stove, stirring occasionally. Add more milk to thin it out when rewarming, if needed.