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!!!

I made this tonight for supper. The family all really loved it. I used mozzarella in place of swiss and I also substituted taco sauce for the sherry. It was great!

This was tasty! I'm usually not good at sauces that need to thicken, but this was easy! I used more cheddar than swiss, and did not add paprika since I did not have any on hand.

As others had said, I had to use 2 to 3 times as much cheese to get a thick consistancy. Next time I will probably just use the right amount of cheese and halve everything else because it ended up making a lot more then I needed. Also, next time I will use more cheddar and less swiss, but thats just a personal preference. Overall, it is a very good cheese sauce. I will definately make it again with the changes I mentioned.

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 just tried this on top of a breakfast egg bake in place of cheddaer and it was delicious. I will also try the fondue suggestion.

I really love this sauce, especially for broccoli and cheese baked potatoes. I've also used it to make mac & cheese, or added some hot sauce to make a tortilla dip. Wonderful! My only real change is I do usually add twice as much cheese as what it calls for.

Great cheese sauce. I did double the cheese using only sharp cheddar, a heaty sprinkle of ground cayenne and about 1/2 tablespoon of worchestire instead of salt. I am using on broccoli tonight but I think it would make a good sauce for macaroni.

This was very good sauce however, I doubled the cheese which I think is necessary to achieve a thick rich sauce. Without the extra cheese it was a bit bland and too runny. Also the sherry adds a nice sophisticated touch! Will use as my standby recipe for cheese sauce. Very Tasty! Thanks for the recipe!

Wow, this cheese sauce was great! I did add some more salt, and I didn't have any sherry so I used white wine. IT WAS GREAT! We poured it all over our broccoli and spaghetti!YUMMY!

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 recipe was excellent. The sauce was very creamy. I did use more cheddar than called for. I also added parmesan cheese. I love strong cheddar taste. I used it to make macaroni and cheese> Very quick and simple to prepare. Looks of flexibility as well with cheese varieties depending on what you have in the fridge.

We really enjoyed this delicately-flavored sauce. I wanted a thicker sauce so doubled (or maybe 3x) the cheese. Had to use all cheddar as my Swiss gruyere was frozen! I think the Swiss, combined with the sherry, would be really good too. Served over steamed cauliflower. Thanks for the recipe, Glen. I'll use this one again!

I have been looking for a cheese sauce for broccoli and cauliflower and I have found it. This was a great sauce. It would be great on any vegetables. My husband liked it. I cut the recipe in half and substituted red wine for sherry. It's a keeper.

This is delicious, easy to make, and easy to spice up with some red pepp er flakes, tabasco sauce or what ever else suits your fancy.

I used this on top of chicken and it was quite good. It's a rather mild flavor, but not too bland. Good recipe.

Good, not very strongly flavored. Easier to make than it looks. I served it with baked potatoes, chili, and brocolli YUM!~

I made only 4 servings and used on cheddar cheese and it was still very good!