Homemade Cheddar Cheese Sauce
This rich, creamy homemade cheddar cheese sauce is perfect for pasta, loaded nachos or smothered baked potatoes. But it’s made better for you with low-fat milk and hidden sweet potato!
Ingredients
- 1 medium sweet potato
- 2 cups low fat milk
- 1 cup shredded cheddar cheese
- ¼ cup butter
- 3 Tbsp flour
- 1 Tbsp dijon mustard
- ½ tsp pepper
- 1 tsp salt
- ⅛ tsp nutmeg
- 4-5 cloves roasted garlic
Instructions
Prep the sweet potato:
- Peel sweet potato and chop into 1 inch pieces. Place sweet potato cubes in a microwave safe bowl or steamer.1 medium sweet potato
- Cover potatoes with water. Place cover over bowl/steamer and microwave on high for 5 minutes or until cubes are easily pierced with a fork.
- Drain water from potatoes, reserving 1/4 cup of the liquid. Let stand 10 mins to cool.
- Place cooked sweet potatoes into a food processor or blender. Add 2 Tbsp of reserved water and puree until no lumps remain, adding additional water, 1 Tbsp at a time, as necessary.
- Set aside.
For the cheese sauce:
- Melt butter in a large skillet. Whisk in flour and cook - stirring continuously - until the butter/flour mixture begins to brown.¼ cup butter, 3 Tbsp flour
- Whisk in milk, dijon mustard, cheddar cheese, salt, nutmeg, and pepper.2 cups low fat milk, 1 cup shredded cheddar cheese, 1 Tbsp dijon mustard, ½ tsp pepper, 1 tsp salt, ⅛ tsp nutmeg
- Stir in sweet potato puree.
- Mash 4-5 cloves of roasted (not raw) garlic.4-5 cloves roasted garlic
- Add garlic to sauce, stirring to incorporate.
- Taste your sauce and add more salt or pepper depending on your preference.
- Enjoy!
Serving: 0.5cup, Calories: 230kcal, Carbohydrates: 16g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 43mg, Sodium: 651mg, Potassium: 287mg, Fiber: 1g, Sugar: 6g, Vitamin A: 5926IU, Vitamin C: 2mg, Calcium: 253mg, Iron: 1mg
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