I made some substitutions to lower the fat/calories, for personal preference, and in honor of my grandmother.
Light butter, 1% milk, 2 cups of 2% cheddar to lighten it.
2 cans of fat-free chicken stock in place of the boullion cubes and water--that's just personal preference.
And I always use white pepper in cream sauces because that is what my grandmother taught me to do. It's just a little bit hotter, not much, and I don't get black specks.
Thanks, R.A. We'll make this often.
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I made some substitutions to lower the fat/calories, for personal...