Cheese Sauce

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BUTTER,MELTED 12 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER,WARM 7-7/8 lbs 3 qts 3 cup
SALT 5/8 oz 1 tbsp
CHEESE,CHEDDAR,SHREDDED 1-1/8 lbs 1 qts 1/2 cup

Method

1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5 Add shredded American or Cheddar Cheese. Stir until blended CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
61 cal 3 g 2 g 4 g 13 mg 142 mg 64 mg

Portion

1 Ounce

Yield

100