Try with steamed veggies, broiled fish, pasta, nachos.
1 bay leaf
3 whole black peppercorns
3/4 cup 1 percent milk
1/2 tablespoon butter
1 tablespoon flour
ground white pepper
3/4 cup sharp cheddar, finely shredded
In small, heavy saucepan, add bay leaf and peppercorns to milk and cook over low heat 5 minutes. Remove from heat and let stand 5 minutes. Strain mixture through sieve into a bowl and discard bay leaf and peppercorns.
Melt butter in saucepan and use wooden spoon to stir in flour and white pepper over low heat until evenly combined.
Gradually add milk to saucepan, stirring constantly with whisk to prevent lumps. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat and stir in shredded cheese until completely melted.
Serves 16.
From Cooking Light
