Oh Kittencal, thank you for sharing yet another wonderful recipe! I made this for our cajun mac and it was the bomb. This recipe is fairly easy and my husband requested that it be put in our "keeper" file.
This stuff is the shiz. Made it last night, BRILLIANT!!!!
I made this for our dinner last night to serve with steamed broccoli. It was fantastic! It is almost identical to the way I normally make cheese sauce, but I never thought to put egg yolks into it. I think that is what made it so velvety. I shall do that from now on when I make cheese sauce. Thank you for posting your recipe. (Made for "Name That Ingredient" tag).
Worked great! I used it as the cheese sauce for homemade tuna helper.
What a great recipe!!! Very versitile. We used this sauce to top chimichangas. It was excellent. I left out the nutmeg and I added a can of rotel. I cooked it just a little thicker so that I could add the juice from the can of rotel and it still be the right consistency. My husband used the leftover sauce like queso dip. He said it was much better than a velvetta based recipe. It has to be better for you than the processed velvetta! It reheated very well in the microwave. I just reheated it slowly, in 30 second intervals and stirred it in between.
I was looking for a sauce to put on broccoli; this was perfect. I substituted the egg white for about 2 tablespoons of sour cream (added a nice zing) and I used whole milk. Very easy and smooth, but only if you whisk pretty much non-stop!
I have tried so many cheese sauces and this is by far the best that I've found! I did try using whole milk to make it thin enough for macaroni and it was wonderful! Thank you so much for posting it!
I made this for my broccoli while my DD enjoyed it with Frito's. Super easy and yummy. Thanks for sharing KITTENCAL!!!
This was great along with some corned beef and vegetables. Nice flavor and a good smooth consistency.
This was a good way for my children to eat their green veggies. It was so good and easy to make.