Cheddar Cheese Sauce

1. 1

   Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.

2. 2

   Swiss Cheese Sauce: Substitute 1 cup (4 ounces) shredded Swiss cheese for the shredded cheddar cheese. Then proceed with the recipe.

3. 3

   CALORIES 186 (44% from fat); FAT 1g (sat 9g, mono 4g, poly 3g); PROTEIN 9g; CARB 7g; FIBER 2g; CHOL 31mg; IRON 5mg; SODIUM 135mg; CALC 424mg

4. 4

   Gruyere Cheese Sauce: Substitute 3/4 cup (3 ounces) shredded Gruyere cheese and 1/3 cup (about 1 1/2 ounces) finely grated fresh Parmesan for the shredded cheddar cheese. Then proceed with the recipe.

5. 5

   CALORIES 209 (47% from fat); FAT 11g (sat 6g, mono 3g, poly 5g); PROTEIN 9g; CARB 2g; FIBER 2g; CHOL 35mg; IRON 5mg; SODIUM 303mg; CALC 492mg

6. 6

   Asiago Cheese Sauce: Substitute 1 cup (4 ounces) grated Asiago cheese for the shredded cheddar cheese. Then proceed with the recipe.

7. 7

   CALORIES 191 (41% from fat); FAT 7g (sat 5g, mono 5g, poly 2g); PROTEIN 9g; CARB 7g; FIBER 2g; CHOL 24mg; IRON 7mg; SODIUM 515mg; CALC 487mg

8. 8

   Smoked Gouda Cheese Sauce: Substitute 3/4 cup (3 ounces) shredded smoked Gouda cheese for the shredded cheddar cheese. Then proceed with the recipe.

9. 9

   CALORIES 155 (42% from fat); FAT 2g (sat 6g, mono 2g, poly 2g); PROTEIN 1g; CARB 3g; FIBER 2g; CHOL 29mg; IRON 5mg; SODIUM 235mg; CALC 300mg

* Per serving · 4 servings · Values may vary.