Glen's Cheese Sauce Recipe - Allrecipes.com
Glen's Cheese Sauce Recipe
  • READY IN 25 mins

Glen's Cheese Sauce

Recipe by  

"An old recipe that is good on any veggies. You may adjust mixture of Swiss and Cheddar to your taste."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt butter in a medium saucepan over low heat. Stir in flour, paprika, mustard, pepper and salt. Pour in milk and sherry; cook, stirring constantly, until thickened.
  2. Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

This is a really easy recipe to make macaroni and cheese! I made a few changes, though. I left out the mustard powder, Swiss cheese, and sherry. I also added a lot of cheddar cheese (1 cup mild or 3/4 cup sharp.) I have made this many times (at least 5) for easy macoroni and cheese. Thanks for the great recipe!!

 
Most Helpful Critical Review
Mar 09, 2011

I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.

 

89 Ratings

Jun 29, 2008

Loved this recipe!!! I found it to be very easy and not time consuming at all. Although first time trying I admit that I tweeked it a bit by adding a 1/3 cup more of sherry, 1 1/2 cup milk, 1/4 cup parmesan cheese and 2 cups Kraft finely shredded sharp cheddar cheese. Once butter is melted on low heat, I found that by turning the heat up to med./low you must stir and watch carefully after adding the initial ingredients and before adding cheeses as the mixture will lump up terribly. Should this happen don't dump and start over, simply stir a bit vigorously mashing out any lumps that have formed for about 5 min. once mixture is smooth again you can begin to add your cheeses and lower the heat some and continue to stir. I found that if you add too much cheese such as the cheddar it may be a bit too much taste wise, but adding some extra milk not too much will get it just right. Poured it over some steamed broccoli and it was simply "DELISH"...Thanks So Much Glen. Can't wait to try it again!!!

 
Apr 23, 2009

Really good versatile sauce - good on vegetables, pasta, over eggs, as fondue, it'll do your taxes...

 
Oct 17, 2004

I halved this, and only used cheddar cheese (medium) as it was all I had. Very nice, mellow cheese sauce. Will definitely make again.

 
Aug 21, 2007

I followed the advice of Lady Jaypee and doubled the cheese. I also added a splash of Worchestershire sauce. I omitted the salt. Nice sauce for my broccoli. Thanks Glen!

 
Mar 05, 2012

This is a pretty good recipe - the instructions on making the roux / white sauce are sorely lacking. Melt the butter in a heavy saucepan over medium heat. Stir in flour & spices until smooth, then continue to cook and stir until lightly browned, about 10 minutes. Gradually stir in the milk / sherry so that no lumps form and then simmer until thick, stirring the whole time.

 
Apr 07, 2011

Needed to double cheese and add more seasonings

 

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Nutrition

  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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