Coating Cheese Sauce

"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."
photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
1 pint




  • 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.

Questions & Replies

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  1. Simply Sarah
    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!
  2. thomasjj93 s
    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.
  3. GaylaJ
    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!
  4. Chabear01
    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
  5. HouseDragon
    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.


<b>Reviews:</b> <br> <br>5 Stars - This is now a regular at our house! <br>4 Stars - Fine recipe, just not to our personal tastes. <br>3 Stars - There's something major I'd want to change. <br>2 Stars - Edible but really didn't like it. <br>1 Stars - Created recipe as posted, couldn't eat it. <br>No Stars - Generally notes on how changes failed. No fault of the recipe. <br> <br>Please feel free to honestly rate my recipes. I don't expect everyone to like the same things as us. I'd prefer any future Zaar members to have honest opinions to judge from before they take the time and effort to make a recipe. <br> <br><img src=><img src= border=0 alt=Photobucket - Video and Image Hosting><img src= border=0 alt=Photobucket - Video and Image Hosting>
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