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Coating Cheese Sauce

By Houmous Monster on March 20, 2006

Photo by GaylaJ

5 Reviews

Prep Time: 20 mins
Total Time: 20 mins
Serves: 3-6, Yield: 1 pint

Photo by GaylaJ

About This Recipe

"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."

Ingredients

2 ounces butter
2 ounces plain flour
1 pint milk
4 -6 ounces grated cheddar cheese
1/2 teaspoon mustard ( ex. Colmans powder) (optional)

Directions

Melt the butter over a medium heat.
Slowly add the flour and beat till smooth.
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.
Bring to a boil and cook gently for 2-3 minutes stirring constantly.
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.
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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (119 g)

Servings Per Recipe: 3

Amount Per Serving: %
Calories 464.7
Calories from Fat 306: 65%

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

Reviews

"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!"

By Simply Sarah on November 25, 2008 | 753998
"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."

By thomasjj93 s on August 11, 2006 | 301351
"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!"

By GaylaJ on July 03, 2006 | 289174
"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"

By Chabear01 on March 28, 2006 | 260714
"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. "

By HouseDragon on March 23, 2006 | 258409