Reviewed: Nov. 9, 2009

Followed the recipe (and I do cook quite a bit) EXACTLY. Inedible. A waste of milk and cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kgmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Followed directions to a tee... very disappointed. Not smooth and too soupy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Phil Penny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

This was great, nice and thick and cheesy! I used jarred minced garlic instead of garlic powder and added more cheese. I have been trying to make a sauce like this forever and it always turns out runny or really lumpy and grainy. I think it is the cornstarch that makes the difference instead of flour. This one was a little grainy, however after adding it to the elbow noodles it was not noticeable. My kids and the ones I watch loved it and went back for thirds. I am going to use this recipe from know on, thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

maybe just because it was my first attempt, but this came out thin and we didn't like it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TheReluctantChef

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

This is a great start to a cheese sauce...it could use a little more kick to it...so I like to experiment with some extra red pepper flakes and even tabasco sauce. This is a nice sauce to whip up in a hurry especially over steamed veggies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ames86

Home Town: Oak Lawn, Illinois, USA

Living In: Pittsfield, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2009

It wasn't bad, but it wasn't like your typical nacho sauce. I wound up using pepper jack instead of cheddar so it had a little more spicyness to it. I added some chipotle powder too. I also heated the 1st measure of milk and cornstarch to help it thicken more. It was still really runny. Maybe if I used 1/2 as much milk...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

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)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura McGee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

I wasn't a fan of this recipe but I made several changes to fit the ingredients I had on hand. I used shredded sharp cheddar cheese and a dash of cayenne pepper in place of red. I hardly added any salt, but it was too salty for me. The flavor was good except for that. I didn't have problems with thickness but had to add extra cornstarch. The trick with cornstarch is to mix well with cold water before adding as a thickener, and heat may be increased to aid in thickening. Otherwise, the cheese must be heated slowly and actually takes patience and a lot of stirring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

I didn't use the seasonings as my kids can be picky about that type of thing. They LOVED it!! Definitively going to keep this one marked to make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

I thought I did ok making my first cheese sauce, and then when I tried it, it was grainy. I was disappointed. In all fairness, it could very well have been me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

favfox

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

This is a very good cheese sauce, I didn't add the sherry (I didn't have any). And I added a dash of nutmeg. It was very yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rosemary

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

I've been looking for a good thick delicious cheese sauce and I'm sorry but this isn't the one. I tried sooooooo many times and wasted soooo much cheese, milk ,and cornstarch and still couldn't figure out how to get it to thicken. It had a very delicious flavor to it but not thick. Even with all the suggestions I don't think I will try this recipe again. Maybe it has something to do with using cheddar cheese instead?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chelsey

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

I thought this was great! And so easy...especially since I made it in the microwave! I heated up the milk mixture for about 2 minutes (stirred halfway through), then added the milk/cornstarch mixture and microed again for about 2 minutes...stirring every 15 secs. Then I added shredded cheddar, stirred, and it was ready to go! It was great on veggies, and I put the leftovers on whole grain pasta the next day for mac-n-cheese for my kids! Yum.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alicia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

So what good is a recipe if the ingredient list is correct but the directions are inaccurate? Following the directions the way this was written turned this into a milky "cheesy" soup. Going back through and reading the reviews after the failed attempt made me realize the only thing I did wrong was follow the instructions! If you know how to make cheese sauce then you don't need this recipe, if you don't know how don't follow this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mstanzel

Cooking Level: Beginning

Home Town: Edgewood, Washington, USA

Living In: Federal Way, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2008

VERY RUNNY! GOOD FLAVOR, BUT WOULDN'T MAKE AGAIN.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

I recomend never fixing this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nicolesteve

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

I don't know what I did wrong but the cheese curdled on me. I kept it on low and stirred frequently but to no avail. I am willing to try again if someone can tell me what I did wrong. I used white and sharp cheddar with soy milk instead of regular milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEETNLO46

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

This sauce turned out to be okay for what I needed--I hadn't bought any cheese soup for a chicken enchilada recipe so I made this. The consistency didn't seem right for serving over vegetables though, I would try a different recipe for that.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

Easy and quick. Didn't feel the need for the food colouring so didn't use it. Didn't have any bell peppers either. To give it a bit of taste I added about 1/4 tsp of mustard powder and it turned out wonderfully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

roxi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

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.

Was this review helpful? [ YES ]
40 users found this review helpful