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.
A simple and delicious sauce for broccolli or cauliflower, etc. I was a generous with the cheese (1/2 cup grated old cheddar). For a bit more tangy-ness, try adding 1 tablespoon of french mustard (or mustard powder).
This is going to be a thick sauce, before adding the cheese this is rue, which is a base for gravy, or to thicken soup. I saw many say it was gritty, if you used cheddar cheese it might be the cause. I have had the same issue with my homemade mac n cheese if i use cheddar. Try using a softer cheese such as Colby, colby jack, cheddar jack might be ok too, since it's not just cheddar cheese. Hope my suggestion helps a little. I was just thinking softer cheeses melt easier so maybe it wouldn't get gritty.
Its about time! My mum used to make this sauce when we were kids. My mum pass away about 5 years ago (along with alot of other recipes she used to make as well) and for the pass 2 years I have been trying to find someone that could tell me how to make it cos for the life of me, my brothers, and my dad we couldnt work it out. But we did have a slight idea. Apon reading this recipe I knew right then and there this was then one it all came back to me. Thankyou for submitting this I finally got what I wanted. Now if only someone could tell me how mum used to make lambs fry and bacon it would be a dream come true. I havent yet found any one including a few chef's that can make it the way mum used to. Tis a pity I didnt pay more attention to the way mum made alot of things b4 she pass away. then I would of know everything. Flattyre
- I used this recipe as a base for my homemade hamburger helper.
- I really wasn't sure how much cheese to add. The sauce was very thick. I had to add a lot of milk. I think I will use 2 tablespoons instead of three next time.
- If using this as a pasta sauce, I recommend adding 1/2 cup of your favorite spaghetti sauce and salt, to taste.
the flavor was nice after I added some salt, but the texture was awful It was fine until I added the cheese, then it got kind of gritty looking I used real chedder cheese grated so I don't know why this would have happened.
Who wont eat any veggie smothered in this sauce. I found it to be too thick even before I added the cheese, so I had to use more than 1c milk. Maybe 1.5c approx. I used 2% milk.
So good, and so simple. DH thinks I am a brilliant chef now *lol*. Thanks for a great, quick, staple sauce that is so easy I have it memorized now!
This was great...i used it as the cheese sauce for mac & cheese,i also used shredded cheese instead of the processed cheese slices & it turned out great,my stepson loved the mac & cheese.I know it was supposed to be a sauce for veggies,but it works very well on pata too. Thanks for posting a great sauce Kim.
if it gets gritty, its because the heat is on too high