Reviewed: Feb. 25, 2013

This was alright. I used sharp cheddar; I think it would not have that great of a flavor with regular cheddar. It still seemed to be missing something so I added a touch of cayenne pepper and ended up adding some green chilies after dipping a few chips (thanks to Baking Nana for the green chili idea). After the additions, hubby kept diving in for more.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 24, 2013

A really basic cheese sauce - more like something that would be good over cauliflower or broccoli. This would be good over a spicy chili or add some green chilies or jalapenos and kick it up a notch.

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 3, 2013

Poured over cauliflower, it came out great! Really simple to make.

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Reviewer:

jennifer_a00

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Reviewed: Dec. 8, 2012

Nice smooth texture. Grated cheese from a block, the grainy results of some, as suggested, could be from the anti-caking agent added to pre-grated cheese. Substituted the mustard with some jalepeno juice and slices (from a jar) to 'nacho' it up a bit. Was lovely, but I was conservative with the spice and could have put more in :)

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Reviewer:

Cobs1

Reviewed: Nov. 6, 2012

This was a great, super easy recipe. I was making mummy dogs for a Halloween party and needed a nice cheese sauce I could dye green and spread under the dog for a little oozing action. The hint of mustard was the perfect complement to my dogs and would also be tasty with pretzels. Seriously, I couldn't believe how quickly it came together and how awesome the consistency was for my purposes.

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Reviewer:

MEAUXJEAUX

Reviewed: Sep. 12, 2012

Great cheese sauce, especially on fries or used as nacho dip! For a smooth, creamy texture, use a wire wisk and stir in a figure eight. If the prepared mustard is too stong, shake in a bit of mustard powder instead. For a little kick, add a few drops of jalapeno juice at the end, for the best nacho dip, ever!

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Reviewer:

LMTrowbridge

Cooking Level: Expert

Home Town: North Canton, Ohio, USA

Living In: Avon, Indiana, USA

Reviewed: Aug. 6, 2012

It came out pretty good, but it was salty. I would make again, but would not add any salt. I also used Spicy brown mustard instead of regular (it's all I could find)

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Reviewer:

sbuckland94

Reviewed: May 19, 2012

Perfect cheese sauce! I enjoy it over penne pasta!!

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Reviewer:

Kathryn

Reviewed: May 15, 2012

I made this to go with homemade unsalted soft pretzels and it was perfect! I also see this going well with corn dogs or really anything that is good with both mustard and cheese. I can understand the flavor seeming a bit weird to some, I think you really need to like mustard to like this. I also didn't have any problems with the texture, it turned out perfectly.

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Reviewer:

Liz

Reviewed: Feb. 27, 2012

After reading the reviews, i was worried that this might turn out gritty... I did not find my sauce gritty at all. Made sure that my butter/flour was whisked smooth before adding the milk and cheese. Found a little thick so added a bit more milk. Great over broccoli.

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