Rocco Dispiritos Low-Cal Provolone Cheese Sauce

by Rachael Ray Show Staff 12:43 PM, September 11, 2009

Aired September 11, 2009

Serves Makes about 1 cup of cheese sauce
1 cup evaporated skim milk
1 tablespoon cornstarch
1/2 cup shredded sharp provolone
Salt and freshly ground black pepper

In a small bowl, whisk the evaporated milk into the cornstarch. Pour the mixture into a small sauce pot and turn the heat on high.

Bring the milk mixture to a boil, whisking constantly. Reduce the heat to low and continue to cook the sauce until it is thickened, for about 1 more minute.

Whisk the provolone into the sauce until it is melted and season the cheese sauce with salt and pepper.