Once you've tried Nathalie Dupree's Cheese Sauce, you'll never go back to your usual recipe.Her version, made simply with Cheddar, Dijon mustard, milk, and a roux, is delicious atop cooked vegetables, but you can also use it to make macaroni and cheese (just add noodles), or even as a fancy, fondue-like dip for bread.
By Nathalie Dupree and Cynthia Graubert, Mastering the Art of Southern Cooking
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.