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    You are in: Home / Recipes / Coating Cheese Sauce Recipe
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    Coating Cheese Sauce

    Coating Cheese Sauce. Photo by GaylaJ

    1/1 Photo of Coating Cheese Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Houmous Monster's Note:

    Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.

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    Ingredients:

    Serves: 3-6

    Yield:

    pint

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter over a medium heat.
    2. 2
      Slowly add the flour and beat till smooth.
    3. 3
      Remove from the heat and slowly add the milk, making sure to mix well. You want to avoid lumps. If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.
    4. 4
      Bring to a boil and cook gently for 2-3 minutes stirring constantly.
    5. 5
      Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.) The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.
    6. 6
      Serve immediately, or pour into Tupperware and put in the fridge. The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan. You can add more milk to thin if needed.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on November 25, 2008

      55

      Very simple to make and quite good. I like having the power to alter the cheesiness of the sauce and choose which type of cheeses I want to include. I've only make with sharp cheddar so far and did use more cheese than called for to obtain the cheddar-y taste I was after. Served on top of cauliflower. So much better than cheese whiz. :) Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2006

      55

      This was very good. I seemed to have not made it thick enough but was still good over broccoli. I did add texas pete hot sauce since there are not to many things I do not. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2006

      55

      Nice cheese sauce. I used 2% milk, at least the full amount of sharp cheddar, and included the optional Colman's mustard powder. I used a wire whisk and didn't have any problems with lumps. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Coating Cheese Sauce

    Serving Size: 1 (119 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 464.7
     
    Calories from Fat 306
    65%
    Total Fat 34.0 g
    52%
    Saturated Fat 21.4 g
    107%
    Cholesterol 103.1 mg
    34%
    Sodium 423.7 mg
    17%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.2 g
    1%
    Protein 16.9 g
    33%

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