By Houmous Monster on March 20, 2006
Photo by GaylaJ
Photo by GaylaJ
"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."
Serving Size: 1 (119 g)
Servings Per Recipe: 3
"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!"
"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."
"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!"
"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"
"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. "