Reviewed: Sep. 26, 2009

Great over french fries! Added a tsp worcestershire sauce and a little cayenee pepper for a kick. Used this recipe to make a central IL favorite Horseshoes. A horseshoe is a piece of toast with your favorite cooked meat (hamburger, ham, buffalo chicken breast, etc) on top followed by french fries on top and then covered with cheese sauce! YUM!!!

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CARYNRN

Cooking Level: Intermediate

Living In: Toulon, Illinois, USA

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Reviewed: Sep. 8, 2009

Pretty good! I added tex mex seasoning and left out the prepared mustard, because I didn't have any. I found it a bit salty. I will add less (or none at all) salt next time. It was really good with potato wedges!

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pepperk2

Cooking Level: Beginning

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Reviewed: Jul. 14, 2009

Complaints about the roux are unfounded. 1T butter, 1T flour, and 1c milk makes a thin pasta sauce, which this is not. This is nicely thick, perfect on toast or baked potatoes. Honestly, this became solid once it went into the fridge, but melts again when we reheat it, because of the really nice aged cheddar we used. That's the other thing: always use a nice cheese in a dish like this. It makes all the difference.

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laigaie

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Reviewed: Jun. 23, 2009

There is a fundamental flaw in this recipe. When you mix an oil (butter) and flour and milk, you are creating a roux. In order to make sure your recipe doesn't turn out grainy, you need to make the roux correctly. Usually this means for every TBSP or oil, you need a TBSP of butter and a cup of milk. The ratio in this recipe is off. It should be one TBSP butter, one TBSP flour, and one cup milk. You'll have a much smoother outcome. The other important thing is to prepare the roux correctly because it is the base of the dish. making the perfect roux is more intuitive than anything else.

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Alisha

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Cut salt in half, but it was still too salty. Will try again, but will only add a pinch of salt next time. Tasted great otherwise. Goes well on top of baked potatoes.

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Josie

Cooking Level: Expert

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Reviewed: May 16, 2009

All I could taste was salt. After kicking myself repeatedly for wasting my precious cheese, I started kicking myself for realizing this was only a white sauce, with additions. A white sauce can be flavored with anything (cheese, pan drippings, etc.) and extended by more liquid (water, milk, broth) the way Grammy used to do it. For anyone having a tough time with melted cheese consistency, stirring must be rapid, and constant, until the desired consistency has been reached.

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Sharon

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Reviewed: Mar. 30, 2009

This is pretty good stuff! I made it for my daughter to dip her chicken nuggets in and she loved it. (So did I.)

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 24, 2009

This was my first attempt at this sauce and it turned out really well. I added more cheese than was called for but it was really tasty...the broccoli disappeared!!

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pais

Cooking Level: Beginning

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Reviewed: Feb. 18, 2009

Pretty good. You can really taste the real cheese in them so that was nice. I added too much salt so it was a little salty.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Jan. 15, 2009

Great basic sauce. I added green chilies and salsa to it to make nacho cheese sauce.

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Heidi

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Reviewed: Jan. 14, 2009

Add more milk, and use a nice melting cheese, or it will turn out too lumpy and thick. I added some beer to thin it out, and used it for a dipping sauce of mixed fried veggies.

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 5, 2008

Easy, good. I used pre-shredded tex-mex style cheese and it did not turn out grainy. Make sure you stir continually!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I put in some chopped jalapenos and some garlic powder and left out the mustard, and it was good for nachos! :) Thanks!

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sapphire1822

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 20, 2008

Very easy, had all ingredients on hand. No problems with sauce at all. I did not add more salt at all. Great smoothness and worked well with the broccoli and the left over noodles. However, my picky kids would not eat it. I think I will try it with other cheeses next time.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Jul. 28, 2008

Very good sauce. I didn't catch the powdery taste others have mentioned. We served it over broccoli and then added the rest to leftover pasta and stuck it in the freezer for a quick lunch.

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GreenMom

Cooking Level: Intermediate

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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

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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