Better beer-cheese sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | MEDIUM CARROTS, SLICED |
| 1 | each | SMALL ZUCHINNI, CHOPPED |
| 1 | cup | SKIMMED MILK |
| 3 | tablespoons | ALL PURPOSE FLOUR |
| ¼ | cup | LIGHT BEER |
| ¾ | cup | REDUCED FAT SHARP CHEESE ** |
| 8 | ounces | PASTA (ROTINI, SPAGHETTI) |
Directions
** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN FLAVOR.
SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 MINUTES. ADD ZUCCHINI AND COOK COVERED FOR 3 MINUTES MORE. DRAIN VEGETABLES; SET ASIDE. SHAKE MILK AND FLOUR IN A SCREW TOP JAR. ADD MIXTURE TO SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL BUBBLY AND THICKENED. ADD BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT AND ADD SHREDDED CHEDDAR CHEESE. STIR UNTIL CHEESE IS JUST MELTED. ADD COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER. SERVE OVER HOT COOKED PASTA. EACH SERVING = 350 CALORIES, 6 g FAT (15% CALORIES FROM FAT).
Related recipes
- Basic cheese sauce
- Beer - cheese bits
- Beer - cheese sauce
- Beer and cheese dip
- Beer cheese
- Beer cheese bits
- Beer cheese bread
- Beer cheese fondue
- Beer cheese sauce
- Beer cheese spread
- Beer-cheese bread
- Beer-cheese fondue
- Better beer cheese sauce
- Blue-cheese sauce
- Brooklyn beer cheese
- Buttery/cheezie sauce
- Cheddar beer cheese
- Cheese and beer fondue
- Cheese sauce
- Easy cheese sauce