Recipe by GLEN JORDAN
"An old recipe that is good on any veggies. You may adjust mixture of Swiss and Cheddar to your taste."
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shredded Swiss cheese
shredded Cheddar cheese
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!!
I didn't have sherry, so i used a dry white wine. It was too winey tasting. I would omit the alchohol next time.
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!!!
Really good versatile sauce - good on vegetables, pasta, over eggs, as fondue, it'll do your taxes...
I halved this, and only used cheddar cheese (medium) as it was all I had. Very nice, mellow cheese sauce. Will definitely make again.
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!
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.
Needed to double cheese and add more seasonings
* Percent Daily Values are based on a 2,000 calorie diet.
Glen's Cheese Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
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