We recently rid ourselves of the last box of pre-packaged macaroni and cheese, and while I love homemade macaroni and cheese (the baked variety)…it’s not always quick enough to get on the table for a toddler lunch. So when I saw a recipe in the April 2012 issue of Cooking Light for a quick cheese sauce, I knew I’d have to give it a try (with a few minor modifications) on our macaroni noodles for the kids. It was incredibly simple and so fast…it only takes about 10 minutes to prepare.
Easy Cheese Sauce
Adapted from Cooking Light Cheddar Cheese Sauce Recipe.
Ingredients for 1 1/2 cups cheese sauce
- 2 cups milk, divided
- 2 1/2 tablespoons whole wheat flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon cumin
- 3 ounces sharp cheddar cheese, shredded (about 2/3 cup, packed)
- 1/2 teaspoon black pepper (optional…I leave it out for the kids and add a bit to my own)
Combine 1/2 cup of the milk and the flour in a saucepan and whisk to combine. Stir in remaining milk, sea salt and cumin. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for about 2 minutes until slightly thickened, stirring constantly.
Remove from heat. Stir in cheese and, if desired, black pepper. Stir until cheese melts. Serve over noodles, vegetables or as a dipping sauce.
Yum. This sauce is nice and mild for the kids, and delicious for the adults. We had ours over noodles and broccoli and everyone enjoyed it. This is a definite repeat for its simplicity and it’s yumminess.