Reviewed: Mar. 28, 2012

This is the perfect cheese sauce! We use only sharp Cheddar instead of Swiss. My children will happily eat any veggie if I mix it with pasta and top it with this sauce. I have also added ground turkey to the pasta, veggies, and sauce, to make a quick and easy dinner.

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Reviewer:

Alice

Reviewed: Mar. 5, 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.

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Reviewer:

Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Feb. 27, 2012

swiss cheese and cheddar make the sauce to salty. do not like.

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Reviewer:

irv

Living In: Gaston, South Carolina, USA

Reviewed: Jan. 8, 2012

This was a really easy recipe. I made it for my fiance to eat broccoli with. I added "Mexican Cheese" to give it some kick.. Will make again!

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Reviewer:

Cheryl Ann

Reviewed: Jan. 7, 2012

Love, Love, Love it! I have been making essentially this same sauce, minus the Sherry, for years, I'm always experimenting with the cheeses, so I came here to look for ideas for different cheeses to try. Adding the Sherry made all the difference! I made my basic 60/40 Swiss/Cheddar blend and it was fabulous. It's a much more sophisticated flavor. I'll (almost)never make my bechamel without the Sherry again. I think even when a more subtle sauce is needed you can just adjust the amount of the Sherry. Thank you Glen for helping me kick Grandmas green bean casserole up a notch!

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Reviewer:

Lacey92122

Reviewed: Sep. 3, 2011

Excellent cheese sauce. I like it when made exactly as per the recipe and I'm sure I'll enjoy the suggested variations. In regards to clumping I've found that after adding the liquid to the butter/flour mixture it's best to use a whisk and to continuously whisk it until it thickens. I've never had a butter/flour/milk (white) sauce clump when done this way.

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Reviewer:

KGHolloway

Reviewed: Aug. 28, 2011

Double the cheese. Perfectly smooth, so easy to make. I will definitely make this my go to cheese sauce recipe for soups and toppings. Great on my pulled pork and broccoli baked potato.

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Reviewer:

donnaquixote

Reviewed: May 23, 2011

I loved this over broccoli. But I wasn't paying attention to the amount it makes!! So after using it for the veggies I used on leftover taco meat for quick nachos and then I tried for mac and cheese. Really good basic gooey cheesy sauce. I did use an extra handfull of grated cheddar. And I sprinkled a little more cheese in the mac and cheese.

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Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Apr. 7, 2011

Needed to double cheese and add more seasonings

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Reviewer:

DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 14, 2011

Yummy. I didn't have dry mustard so I just used regular mustard. I didn't have sherry so I used white wine. I wanted a cheesy cheddar sauce for broccoli on top of potatoes so I omitted the swiss and put 2 cups of shredded cheddar cheese. Delicious!

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