Cheese Sauce for Veggies

Name: Cheese Sauce for Veggies
Prep time: 10 min
Total time: 10 min
Yield: 1-1/2 cups.
Ingredients: 2 cups shredded cheddar cheese; 3/4 cup plus 2 tablespoons evaporated milk; 3/4 teaspoon ground mustard; 1/2 teaspoon dried marjoram; Dash to 1/8 teaspoon curry powder

"This tasty cheese sauce, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."

Ingredients

2 cups shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder

Directions

In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables.

Nutrition Facts

2 tablespoons: 91 calories, 7g fat (5g saturated fat), 26mg cholesterol, 131mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.

Originally published as Cheese Sauce for Veggies in Taste of Home February/March 2003

Reviews

Click stars to rate

Average Rating:

MPerfection

Aug 6, 2010

easy recipe...pretty dang good too. I'll totally use this again.
grannygourmet

Jun 2, 2008

This is a tasty sauce which really adds zip to a wide variety of vegetables. I did think it was a little thin and will try to thicken it up a little next time.