"This is a very easy cheese sauce that gets my family to eat their vegetables. If you've always wondered how to make melted cheese pourable, this is the recipe you've been looking for. Longhorn cheese is melted and combined with milk, cornstarch, spices and yellow food coloring for a sauce you can serve with most anything." — D. Hamilton
Watch video tips and tricks
2 1/2 cups
shredded Colby longhorn cheese
ground red pepper
yellow food coloring
This recipe makes a delicious cheese sauce, providing you assemble it the right way! Bring the milk to a boil with 1 teaspoon garlic powder, 1/2 teaspoon salt and pepper (left out the food coloring), then whisk in the milk-corn starch slurry. It will thicken almost immediately. Let it boil for a minute or so, stirring the whole time, then remove it from the heat and stir in the cheese. The sauce has a great consistency and is very tasty. It does have a slight grainy texture, but ANY sauce made with real cheese is like that. We had it over corkscrew pasta and it was like fancy mac and cheese, would be excellent over broccoli or cauliflower. My boyfriend thought it tasted like something you'd get at a restaurant.
Please listen, save your cheese milk cornstarch and time and look for another recipe. This does not cook right and we have tried it a few times and have learned the hard way! Like most of the other people are saying, it DOES go grainy and is way way too runny and the taste and looks of it is ugh. Me and my fiance spent way tooo much time on this and wasted milk cheese and now have nothing to dip our coliflower into.
This is the best cheese sauce I have ever made. I used Cheddar. It worked the first time I made it - perfect texture, NOT RUNNY... quick(5 min.)/simple/mmgood!
This is a great basic recipe for cheese sauce.. it just has the order of adding things a bit backwards... -do the 1/2 cup milk and cornstartch and set it aside. -in a sauce pan bring to a boil 2 cups milk and seasonings. -once the milk boils add the milk/cornstartch mixture. -once everything is mixed together and it thickens (it will thicken alot) THEN ADD YOUR CHEESE -As with most sauces you add the cheese LAST not first!! This turned out creamy and super yummy for me. I poured it over rotini noodles and it was perfect!! -i also used up some heavy whipping cream i had left over from alfredo sauce. So what i did was used the rest of my heavy whipping cream with milk (just mixed it all together)
I find I needed to add a bit of sherry or lemon juice to the cheese a few minutes before cooking this. THat keeps the cheese from becoming stringy. Also, cut back on the milk a bit.
It's a great sauce! I've tried to do cheese sauce by hand before and failed miserably.
Nope, did not turn out for me either. I'm wondering if it could be the type of cheese used, or even milk. I always use skim milk, but mayb whole or 2% would be better.
I thought this recipe was going to be runny like the people had mentioned above but it's not. You have to let it boil first and then it will thicken. I only added 2 cups of milk because of what was mentioned in the other reviews but I think all of it would have worked as well.It turned out very thick and delicious!!
Followed the recipe (and I do cook quite a bit) EXACTLY. Inedible. A waste of milk and cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 152
See how to make a cheesy game day classic. It’s easy!
A classic pesto sauce with basil, walnuts, garlic, and Parmesan.
See how to make creamy, chunky-style blue cheese salad dressing from scratch.