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on October 29, 2013
I had a hunch that 1 tsp of hot sauce (I used Tabasco) would be too much, but I made the recipe as directed. Since I don't like foods that are too spicy, my hunch was right. Next time I will try 1/4 tsp and adjust as needed.<br/><br/>The creaminess of the sauce was great! I used fat-free evaporated milk and salt substitute instead of salt and this turned out well. I also used a block of sharp cheddar and shredded it for this recipe.<br/><br/>Since I am trying to reduce fat and sodium, I will try this again, and may use some reduced fat cheddar with the block/shredded sharp cheddar to try to lower the fat. Great, easy & quick recipe!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 23, 2013
I found the cheddar flavor to be overpowering. I will admit I am not a sharp cheddar fan so others may enjoy this more than I did. The creamy consistency however is perfect. Not greasy or lumpy at all. I may try this again with a mild or medium cheddar.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (107 g)
Servings Per Recipe: 12