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Cheddar and Chili Sauce

Recipe Link: http://culinary.com

List of Ingredients




1/4 cup butter or margarine
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon hot-pepper sauce
1/2 teaspoon ground cumin (optional)
1/2 pound sharp Cheddar cheese -- shredded
4 ounces pimientos, diced
4 ounces green chilies, diced
1 cup black ripe olive slices




Recipe



1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper
sauce, and cumin (if used).
2. Remove pan from heat; add cheese, pimiento, green chilies, and olives, stirring until cheese melts. Adjust seasonings to taste.

Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. Serve the sauce over pasta or vegetables, or use it for baked macaroni and cheese.