This recipe was pretty much what I was looking for - cheese sauce to go over vegetables such as broccoli, cauliflower, etc. My only complaint is that the sauce was too salty. If you're using a salty cheese (and most cheeses are) you may want to cut back on the salt. Next time I will make it with 1/2 the salt or less. The cheese that I used was Kraft "Classic Melts" pre-shredded cheese blend containing sharp cheddar, American, white cheddar, and monterey jack cheeses. Also, it was a little too thick but this could be remedied with more milk or less cooking time. I did not have a problem with a grainy or powdery texture. Overall a good recipe I look forward to experimenting with!
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This recipe was pretty much what I was looking for - cheese sauce to go over vegetables such...