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July 3, 2013

Colby/Jack Cheese Sauce

My family is picky when it comes to eating vegetables. I usually have no problem getting them to eat green beans or potatoes, but when it comes to things like carrots, broccoli and cauliflower, I have to “doctor” them up a little to get them to eat it. For the broccoli and cauliflower I always made a little cheese sauce to drizzle over them, and my family gobbled them up. I’ll confess I enjoy it too. : )

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Now that my diet is gluten free, I had to make a change in my cooking habits. While I still cook my family gluten containing foods, I’m slowly working on finding gluten free recipes that taste just as good to replace them. Lets face it, it gets difficult trying to cook two separate meals. This gluten free cheese sauce is a winning substitute, and my family never even noticed the difference when I made it for our broccoli recently. It’s just as cheesy, with no noticeable taste difference from my normal cheese sauce. Score!

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Colby/Jack Cheese Sauce

*Pour cheese sauce over steamed broccoli or cauliflower, or use in any recipe that calls for cheese sauce, like Homemade Mac and Cheese

Ingredients

5 tablespoons butter
1 tablespoons arrowroot powder
1 cup milk
1 cup shredded colby/jack cheese. {cheddar cheese may be used instead}
salt and pepper to taste

Directions

In a medium saucepan, melt butter over medium-low heat.
Gradually stir in arrowroot to make a smooth paste.
Turn the heat up to medium and add milk, stirring until it becomes smooth and thickens.
Add cheese and stir until melted.
Add salt and pepper to taste.

Notes:

If cheese sauce is to thick for your liking, add a splash more milk and stir to combine. You can store leftovers in the fridge for up to two days.

This sauce will become quite thick once it's cold. To thin it again, just add a splash or two of milk, and reheat over low heat, stirring occasionally until warmed through.

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