Cheese Sauce

From: Heather in Barrie

On Nov 16, 2009

Easy, quick and tasty. I used skim milk and grated fat reduced cheddar. Update - I always add a little cayenne pepper and usually a bit of fresh ground black pepper.

From: Melvin'sWifey

On Sep 7, 2009

I was really excited to try this recipe, it was my first homemade cheese sauce. I did not get any lumps, it was a very eye appealing sauce, and very smooth looking, just like nacho cheese. However the texture when you ate it was gritty - like you could taste the flour? I also used a little less flour so I'm not sure why it happened. I used cheddar and monterey jack cheese - is that why the gritty texture? DH said he enjoyed it but I did not. It was also very very bland and I had to add a lot of salt and pepper to it just to give it some flavor. I wish I knew what happened, it looked delicious, but lacked in taste.

From: In10sity

On Sep 24, 2006

I made this cheese sauce with the following modifications and it turned out wonderfully and at a perfect consistency: I used 1% milk, and about 1 cup shredded old cheddar cheese (I didn't measure just kind of kept adding until it looked right) and a few drops of tabasco sauce for a bit of kick (added to taste, not measured) I used a regular spoon instead of a whisk. After cooking the butter and flour, I added the milk a bit at a time (in 4-5 increments). It chunked up briefly at the first bit of milk but then with regular stirring with the additional addings of milk it came out smooth in the end. Also I noted that the sauce continues to thicken until it just starts to boil, so I wouldn't add too much cheese at the beginning while its still thin looking. Assess it closer to boiling when its smooth and all the cheese is completely melted, then add more if necessary.

From: Kim

On Mar 30, 2003

I thought this was a good cheese sauce for vegs. I use about 5 slices of American Cheese. I had to guess how much cheese because the recipe does not say how much to use.