Ingredients

The following ingredients have 16 Servings
  • 2 tablespoons Cabot Unsalted Butter
  • 2 tablespoons King Arthur All-Purpose Flour
  • 1¼ cups fat-free or regular milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper (white pepper if desired)
  • ¼ teaspoon garlic powder
  • 6 ounces of Cabot Vermont Sharp Cheddar, or Extra Sharp Cheddar, shredded (about 1½ cups) 

Instruction

  • MELT butter in a medium saucepan over medium heat.
  • ADD flour, and stir to make a roux.
  • WHISK in milk until smooth, scraping roux out of the corners of the saucepan with a heat-proof spatula if necessary. Add salt, pepper and garlic powder and increase heat to medium high. Bring to a simmer, stirring constantly until the mixture thickens, 2 to 4 minutes.
  • REMOVE from heat and stir in cheese. Stir until smooth.