Reviewed: May 1, 2008

This was a great recipe. Thank you! We all loved it. I substitued the white flour with oat flour, did 1% milk and added approx. 1 tbsp of garlic powder and it was fantastic! Thanks again for the recipe!

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JCMabeses

	Cooking Level: Beginning Home Town: Sandpoint, Idaho, USA Living In: Salem, Oregon, USA
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Reviewed: Apr. 2, 2008

I melted the butter first and then added the flour and brought it to a boil before adding everything else to make it less grainy. I also added chopped onion and sautéed them for a couple of minutes before adding the milk. It was an excellent addition to our baked potato bar and I will definitely make this again!

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TIBBY17


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Reviewed: Mar. 27, 2008

I love simple recipes that use ingredients that I have on hand and that taste great and this one hits the mark. Super simple, easy and delicious. Used over veggies, and then dipped some chips in what I had left.

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SHASH

	Cooking Level: Intermediate Home Town: Fresno, California, USA
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Reviewed: Dec. 25, 2007

if you use this i would suggest using a strong flavored cheese because i used a medium cheddar (which tasted more like a mild)and the milk overpowered it a bit. tasted mostly like cream with some cheese. and mine was a bit gritty too but it must have been the way i cooked the roux. but anyways i added some seasoned salt and worchestire sauce and it was pretty good!

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ILoveFooddd

	Home Town: Kenai, Alaska, USA
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Reviewed: Nov. 17, 2007

I needed a dipping sauce for pigs in a blanket and this recipe was perfect for that. I added 1 teaspoon Liquid Smoke for a hickory flavor. Now, to borrow a hint from Rachel Ray: the secret to smoothness is in the stirring. Stir the sauce in a figure 8 motion. I don't know what makes the difference (and neither did she) but it works. Mine was very creamy.

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KerryT

	Cooking Level: Expert Living In: Danville, Indiana, USA
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Reviewed: Oct. 20, 2007

I didn't eat any of this so I'm reporting for others at the party. I used cornstarch instead of flour to get rid of the "gritty" texture. The sauce reheated in the micro when we got there and seemed smoother then than when I first finished it. I used a bag of pre-shredded mexican cheese blend and added a dash of worcestershire sauce for a bit of flavor.

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AUTUMN609

	Cooking Level: Intermediate Home Town: La Crosse, Wisconsin, USA Living In: Cottage Grove, Minnesota, USA
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Reviewed: Feb. 16, 2007

Great simple recipe. You can also double the cheese and add salsa (don't add too much tough or it might become too watery) :-)

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saraNOh

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Green Bay, Wisconsin, USA
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Reviewed: Jan. 10, 2007

This one had me worried at first as it didnt thicken up right away as it was supposed to, but it came through with my patience being tested. My first cheese saucer EVER and what a hit, my very picky friends loved it as I served it over broccoli and cauliflower.

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GB4TITAN

	Cooking Level: Intermediate Living In: New Berlin, New York, USA
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Reviewed: Dec. 20, 2006

This was a good, easy sauce. We made barbecue nachos (like from Corky's) using this sauce and it was awesome.

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Mrs. Colley

	Cooking Level: Expert
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Reviewed: Dec. 10, 2006

This was really good- Although it did not have the real creamy texture I was looking for...but the mustard addition really gave it a lot of zing that I enjoyed. Very very easy and fast to make. I made a second time the next day and before I added the mustard, I tasted it, its great either with or without the mustard. Homemade bread dipped in this cheese was to die for!

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goochgirl


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Reviewed: Nov. 17, 2006

This was a very good basic cheese sauce especially for last minute preparation. Had all the ingredients on hand. Put over broccoli and tasted great. Simple but good.

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HIREK


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Reviewed: Nov. 16, 2006

Great consistency. I did add 1/2 tsp. worcestershire sauce and was careful to add the milk slowly. I used it on broccoli and cauliflower and am looking forward to trying it on a variety of other thigs.

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Kim~In~Canada

	Cooking Level: Expert Living In: Charlottetown, Prince Edward Island, Canada
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Reviewed: Oct. 26, 2006

Perfect on veggies. I had no problem with consistency using a quality longhorn cheddar. It is on the salty side so either cut back or eliminate entirely.

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flaffles

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Seven Valleys, Pennsylvania, USA
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Reviewed: Sep. 4, 2006

This recipe introduced me to the roux. Excluding the ingredients specific to the cheese sauce, I use the roux from this recipe as a base to make seafood chowder, using seafood chowder mix in place of the flour. Or any cream base sauce from a package, like an Alfredo, and use that in place of the flour. Back to the cheese dipping sauce, I do add much more cheese. And/or any other non-processed cheese I have on hand like Parmesan or Asiago. Thank you for this recipe, it has become the foundation for many of my cooking creations!

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FOXFIRE2

	Cooking Level: Beginning Home Town: Digby, Nova Scotia, Canada Living In: Halifax, Nova Scotia, Canada
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Reviewed: Jul. 28, 2006

It was good but it needs a kick of something to give it some flavor.

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kim

	Cooking Level: Intermediate Home Town: Huntington Beach, California, USA Living In: Riverside, California, USA
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Reviewed: Jul. 4, 2006

This was an awesome cheese sauce and so VERY easy to make. I followed the directions exactly (other than I added a touch of Worchestershire sauce) and it turned out perfect! I never have trouble getting my kids to eat their veggies, but let me tell you they RAVED over them with this cheese sauce. My daughter asked if everytime I make cauliflower, if I could please make this sauce. Thanks SO MUCH Jackie!!

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D. McLean-Stevenson

	Cooking Level: Expert Living In: Amherstburg, Ontario, Canada
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Reviewed: May 24, 2006

very good! I used a mix of cheeses I had on hand (lowfat cheddar, smoky bacon cheddar, mexican style). A little hot sauce might give it some zip!

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CLUCK007


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Reviewed: Apr. 8, 2006

This is good stuff. I like a bit less mustard though. I use co-jack cheese instead of cheddar. TFS!!

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SAMLG


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Reviewed: Feb. 8, 2006

This is okay. I needed something very fast and I had these ingredients in the frig. We used it with chicken nuggets. Next time I will add hot sauce for a kick!

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Reeseepeesee


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Reviewed: Oct. 31, 2005

Much too salty! But it tasted good. I'm sure if I cut back on the salt it would taste fabulous.

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