Reviewed: Jul. 22, 2000

This makes a terrific dip for pretzels!

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9 users found this review helpful

Reviewer:

vidamarie

Reviewed: Aug. 26, 2002

this sauce is delicious!

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1 user found this review helpful

Reviewer:

VIOSTAR

Cooking Level: Expert

Reviewed: Nov. 21, 2003

A good all-purpose cheese sauce. I add one half teaspoon of Worcestershire sauce to kick it up a bit. I've also noticed that if you use pre-grated cheese-in-a-bag, the texture is grainy. Just grate up some good cheddar.

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34 users found this review helpful

Reviewer:

COOKIE9146

Reviewed: Sep. 23, 2004

this recipe is very good i use it every time i make califlower or broccoli my husband and kids enjoy it very much

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0 users found this review helpful

Reviewer:

CH-RI-ST-I

Reviewed: Oct. 2, 2004

Sorry folks, but I’m afraid those of you having trouble with the grainy texture are not cooking the recipe correctly. Just a guess but I think you are not simmering the butter and flour or maybe adding the milk too quickly. I did not change anything in the recipe and it turned out perfect. My sister and her husband came over and they loved it too. I served it over broccoli. My husband won't eat it without cheese. I usually just use a jar cheese but this is definitely better, I'll never buy another jar.

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2 users found this review helpful

Reviewer:

SOUTHERNMOMMYOF2

Cooking Level: Expert

Living In: Pensacola, Florida, USA

Reviewed: Nov. 29, 2004

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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9 users found this review helpful

Reviewer:

D. McLean-Stevenson

Cooking Level: Expert

Living In: Amherstburg, Ontario, Canada

Reviewed: Mar. 29, 2005

This sauce is delicous. I took one reviewers idea of addind salsa and making it a sauce for nachos and it was fab. Will definitely be making again. Only thing that went wrong was adding in the flour but that was my fault not the recipes. Highly recommended sauce. Thanks for the recipe.

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1 user found this review helpful

Reviewer:

MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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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5 users found this review helpful

Reviewer:

FOXFIRE2

Cooking Level: Intermediate

Home Town: Digby, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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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Reviewer:

flaffles

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Seven Valleys, Pennsylvania, USA

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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0 users found this review helpful