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

I recomend never fixing this.

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.

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.

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.

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.

I jumped on allrecipes to find a quick, simple cheese sauce to put over the cheese reavioli I was cooking at that moment--and this filled the bill nicely! Yes it is mild, but my kids like it that way! I added a pinch of onion powder and seasoned pepper, and stirred constantly to keep from scorching. Mild but delicious to my 7-year-old twins' tastebuds--and that's good enough for me! Thanks--I love the last minute easy reciped featured here--this one I am sure I will need again sometime!

This sauce was really good -- the only thing I changed was to add more cheese. It does have a little bit of a grainy texture but both my husband and I love it anyways and it's the only way he'll eat broccolli!

Does not thicken with measurements given. It is just a big soupy mess

My son, who usually likes broccoli, spit his broccoli out when I put this cheese sauce on it. It was gritty and bland.

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 not a good recipe. The cheese never melts in the milk, instead it just turns into a zillion little curds. Then after you add the cornstarch, no matter how long you wait it does not thicken properly. So it's a thin, watery sauce full of curds. I was embarrassed to serve this to my boyfriend.

Decent cheese sauce. It thickens fine. Just don't let it sit or it will get grainy, just like any homemade cheese sauce recipe I've tried. Good flavor. We used it on broccoli.

This sauce was bland and blah. I melted the cheese VERY slowly and it still curdled. It took forever to thicken, and was really an odd colour, despite the food colouring. I will look for another recipe next time.

I halved the recipe because I only needed it over broccoli, and there was still alot. The recipe is time consuming because it's important to slowly melt the cheese over low heat so that it doesn't scorch or clump, and it's equally important to bring the cheese to a boil after the corn starch is added so that the sauce thickens. I wouldn't mind spending the time if I was "wowed" by the recipe, but my family found it pretty bland - I even added a teaspoon of Worcestershire sauce. The one really great positive is that my 15-month-old son, who never eats broccoli, ate every last bite with the cheese sauce! That alone will cause me to experiment with this recipe again.

I use this to make mac and cheese, but the food coloring is unnecessary (and bad for you). I use any cheese I have on hand (i.e. colby or cheddar) and omit the garlic salt and red pepper. Great consistency and just the easiest sauce to make.

My kids really like this sauce. I use more cheese than is stated, but I didn't measure it (sorry). I do not normally have cornstarch, but used arrowroot instead and it thickened nicely after gently boiling it. I use this sauce for veggies, but I have also poured it into a baking dish with some noodles, baked it for 25ish minutes and made a mac-n'-cheese my boxed-character-shaped-mac-and-cheese-only kids scarfed! Thanks for the recipe!

It is great, so easy too. I read the reviews but decided to follow the recipe anyway. I used 8oz Muenster cheese, 2Cup of milk, 2T corn starch. Once the cheese was melted, I put the corn start/milk mix in and it thickened quickly. For those who said the sauce didn't thicken, I wonder it is because of low fat or fat free cheeses.

After I tried this and it failed (way runny, didn't cook up at all the way the recipe stated), I looked at the reviews and saw how it has to be adjusted to make it work, even boiled. I boiled and it still didn't thicken properly. Will try another sauce next time.

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!!