Our velvety cheddar sauce is a great source of protein and calcium, and goes perfectly with everything from beef nachos to creamy macaroni.
Heat the milk and nutmeg in a saucepan over a low heat until milk starts to simmer. Remove the saucepan from the heat.
Heat the butter in a second saucepan over a low to medium heat until it is fully melted. Add the flour. Cook the mixture, stirring it with a wooden spoon, for 2 minutes (or until it starts to bubble). Remove the saucepan from the heat. Slowly add the milk, one ladle at a time, and stir the mixture constantly to prevent lumps.
Return the saucepan to a low heat. Cook the mixture for 20 minutes (or until sauce boils and thickens), and stir to avoid the mixture sticking to the bottom and burning.
Stir in the cheese until the mixture is smooth. Remove the saucepan from the heat. Season the sauce with salt and pepper to taste.
Tips and Hints:
Low FODMAP Diet Tips:
- If there are lumps in the final sauce, use a hand blender to remove them.
- If a low FODMAP diet is being followed, use the Monash University FODMAP Diet App to find suitable low FODMAP ingredient alternatives.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 8000 kJ diet.