Cheddar Fondue

 

1/4

cup butter or margarine

1/4

cup Gold Medal® all-purpose flour

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

6

cups shredded Cheddar cheese (1 1/2 lb)

1/4

to 1/2 teaspoon red pepper sauce

Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired

• 1 In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
• 2 Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
• 3 Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.