Better Beer-Cheese Sauce

Recipe Ingredients

2		Carrots - sliced (medium)
1		Zucchini - chopped (small)
1 cup	237ml	Skimmed milk
3 tablespoons	45ml	All purpose flour
1/4 cup	59ml	Light beer
3/4 cup	109g / 3.8oz	Reduced fat sharp cheese **
8 oz	227g	Pasta - (rotini, spaghetti)

Recipe Instructions

** Use sharp cheddar to reduce the amount of cheese needed to maintain flavor.

Shred 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.

Source:
Too Many Chilies

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