Normally used over steamed broccoli or baked potatoes, this sauce also lends itself as a great sauce with seafood au gratin, ham-potato casserole, and just about any dish calling for a cheese sauce.
¼ cup (½ stick) butter, melted
¼ cup all-purpose flour
2 cups milk
1 (16-ounce) jar Cheez Whiz
2½ cups grated cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
In a saucepan combine the butter and flour. Mix well to make a roux. Heat the milk. Add the milk to the butter mixture. Heat this mixture on medium heat, stirring often to prevent scorching. When the milk mixture is hot, add the Cheez Whiz and grated cheddar cheese. Continue to heat to melt the cheeses as you blend. Add the salt and pepper. Turn the heat to low and allow the cheese sauce to simmer for 5 to 6 minutes. Stir often.
YIELD: 8 CUPS