Better Beer Cheese Sauce Recipe

• 2 x MEDIUM CARROTS, SLICED
• 1 x SMALL ZUCHINNI, Minced
• 1 c. SKIMMED Lowfat milk
• 3 Tbsp. ALL PURPOSE FLOUR
• 1/4 c. LIGHT BEER
• 3/4 c. REDUCED FAT SHARP CHEESE **
• 8 ounce PASTA (ROTINI, SPAGHETTI)

1. ** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN FLAVOR.
2. SHREDD CHEESE.
3. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
4. MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 Min.
5. Add in ZUCCHINI AND COOK COVERED FOR 3 Min MORE.
6. DRAIN VEGETABLES; SET ASIDE.
7. SHAKE Lowfat milk AND FLOUR IN A SCREW TOP JAR.
8. Add in Mix TO SAUCE PAN.
9. COOK OVER MEDIUM HEAT Till BUBBLY AND THICKENED.
10. Add in BEER AND HEAT THROUGH.
11. REMOVE PAN FROM HEAT AND Add in SHREDDED CHEDDAR CHEESE.
12. STIR Till CHEESE IS JUST MELTED.
13. Add in COOKED VEGETABLES TO CHEESE SAUCE.
14. SEASON TO TASTE WITH PEPPER.
15. SERVE OVER Warm COOKED PASTA.
16. EACH

carrots, milk, flour, light beer, sharp, rotini

Taken from cookeatshare.com/recipes/better-beer-cheese-sauce-84115 (may not work)