Ingredients: 

• 8oz sharp cheddar cheese
• ¾ cup boiling water
• ⅓ cup butter or margarine, melted
• ½ cup instant blending flour
• 1 ½ tsp salt
• 1 tsp dry mustard
• 2 tsp worcestershire sauce
• ½ cup milk powder
  
  

Directions:

• Shred cheese with electric shredder or grate. Place the shredded cheese in a blender.
• Pour boiling water into the blender and blend until smooth and cheese is melted. 
• Add remaining ingredients in order listed then mix. 
• Pour sauce into 8 ½ “ x 4 ½ “ loaf pan or aluminum ice cube tray. 
• Freeze until consistency of ice cream. 
• Cut into 16 one-inch cubes; remove to chilled tray. 
• Freeze until solid.
• Package and store in freezer.

To Use:

Vegetables: Cook one, 10-oz package frozen lima beans, broccoli, or asparagus in ¾ cup lightly salted water until tender. Add 4 cheese sauce cubes. Stir and cook until sauce is smooth and thick.

Pasta Sauce: To prepare a separate sauce, stir 3 cubes into ¾ cup milk. Cook over medium heat until smooth and thick. Use with macaroni or vegetables.

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