Better beer-cheese sauce

Yield: 4 servings

Measure Ingredient
2 eaches MEDIUM CARROTS, SLICED
1 each SMALL ZUCHINNI, CHOPPED
1 cup SKIMMED MILK
3 tablespoons ALL PURPOSE FLOUR
¼ cup LIGHT BEER
¾ cup REDUCED FAT SHARP CHEESE **
8 ounces PASTA (ROTINI, SPAGHETTI)

** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN FLAVOR.

SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 MINUTES. ADD ZUCCHINI AND COOK COVERED FOR 3 MINUTES MORE. DRAIN VEGETABLES; SET ASIDE. SHAKE MILK AND FLOUR IN A SCREW TOP JAR. ADD MIXTURE TO SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL BUBBLY AND THICKENED. ADD BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT AND ADD SHREDDED CHEDDAR CHEESE. STIR UNTIL CHEESE IS JUST MELTED. ADD COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER. SERVE OVER HOT COOKED PASTA. EACH SERVING = 350 CALORIES, 6 g FAT (15% CALORIES FROM FAT).

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