Print Friendly Recipe
- white cheese sauce that can be made in the microwave.
- 2 tbsp (30 ml) flour
- 2 tbsp (30 ml) butter or oil (originaly fat)
- 1/4 tsp (1 ml) mustard
- 1/2 tsp (2 ml) salt
- sprinkle of cayenne
- 1 cup (225 ml) milk
- 1/2 cup (125 ml) sharp cheese
- Place the flour and fat on a microwave safe container.
- Microwave for one minute or until the flour is starting to brown and has absorbed all the fat.
- Stir until well mixed.
- Add milk and spices.
- Microwave for another minute until thick.
- Remove from microwave and stir until smooth with a wire wisk.
- Add cheese, and cover and let stand, the heat from the sauce should melt the cheese, if it doesn't microwave again for 20 seconds or so until the cheese is melted and smooth.
- The ammount of cheese can be increased up to 1-1/2 cups (350 ml), and an egg can be added to make it richer, but there is a worry that the egg will not completly cook, and the risks of a illness is not worth the addition of the egg.
- This recipe was adapted from the New American Cookbook published in 1943. I am missing the first 40 pages of it and would love to find a complete copy or to get those first pages.
This sauce is traditionaly poured over toast, but can be poured over Minute Rice, instant potatoes. Raman noodles, any other noodles, or cooked cauliflower, cooked broccoli, or asparagus. The appeal of the recipe is that even a child can make it for themselves, and its quick and easy.
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