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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 25, 2008

      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!

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    • on August 11, 2006

      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.

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    • on July 03, 2006

      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!

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    • on March 28, 2006

      This is a great recipe that makes an ordinary item extrodinary. I'm with Kate the more cheese the better and used the 6 oz...but will surely try using more next time. Thank You for sharing this recipe Kate

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    • on March 23, 2006

      This classic sauce is great: easy to make and wonderful on every kind of veggie or on pasta. You can easily grate cheese in your food processor with either the cutting blade or the grater-disk.

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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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