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Cheese Sauce

From Lynne Wilson


2 Tbsp. butter or margarine
2 Tbsp. flour
½ cup chicken broth
½ cup light cream
½ tsp. salt
⅛ tsp. freshly ground pepper
¾ cup Longhorn (Colby) cheddar cheese, shredded


Melt the butter in a 2-quart sauce pan. Stir in the flour and cook until bubbly. Stir in the broth and cream and cook, stirring, until the broth thickens and boils. Add the salt, pepper, and cheese, and cook until the cheese melts.