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Cheese Sauce

Argo Logo Courtesy of Argo Foodservice

 

Ingredients:gluten-free cheese sauce

To make 1 Cup

  • 1 cup milk
  • 1 Tbsp. Argo Corn Starch
  • 2 Tbsp. butter OR margarine
  • 1/4 tsp. salt
  • Dash Durkee Ground White Pepper and Dash Durkee Cayenne Pepper
  • 4 oz. shredded cheddar cheese

To make 1 Quart

  • 3 cups milk
  • 1 oz. Argo Corn Starch
  • 3 oz. butter OR margarine
  • 3/4 tsp. salt
  • 1/4 tsp. Durkee Ground White Pepper
  • 1/4 tsp. Durkee Cayenne Pepper
  • 12 oz. shredded cheddar cheese

To make 1 Gallon

  • 3 quarts milk
  • 4 oz. Argo Corn Starch
  • 12 oz. butter OR margarine
  • 1 Tbsp. salt
  • 1 tsp. Durkee Ground White Pepper
  • 1 tsp. Durkee Cayenne Pepper
  • 3 lbs. shredded cheddar cheese

Directions:

  1. Heat three quarters of the milk in a saucepan until it is simmering.
  2. Combine remaining cold milk with corn starch in a bowl.
  3. Gradually whisk into hot milk.
  4. Bring to a full boil for 1 minute; reduce heat to low.
  5. Add butter, salt and peppers; stirring constantly until butter has melted.
  6. Remove from heat.
  7. Gradually add cheese, stirring until it is melted.

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